Clementine Syrup cake
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Ingredients
3/4 Cup & 2 tbsp butter 2 Cups granulated sugar 2 & 1/2 cups ground almonds 5 Large eggs 3/4 Cup all purpose flour sifted Grated zest and juice of 4 clementines Grated zest and juice of 1 lemon Pinch of salt Long strips of orange zest to garnish Rachel's Rating Fool Proof: 9/10 Taste: 7/10 Looks: 8/10 Recipe From: Jerusalem by Yotam Ottolenghi & Sami Tamimi |
Baking Steps
Preheat the oven to 350 degrees F. Lightly grease a 9 1/2 inch spingform pan with butter and line the sides with parchment paper. Place the butter, 1 & 1/2 cups of the sugar, and both zests in a stand mixer fitted with the beater attachment and beat on low speed to combine everything well. Do not work the mixture too much or incorporate too much air. add half the ground almonds and continue mixing until combined. With the machine running, gradually add the eggs, stopping to scrape the bottom and sides of the bowl a couple of times as you go. Add the remaining ground almonds, the flour, and the salt and beat until completely smooth. Pour the cake batter into the pan and level it with an offset spatula. Bake the cake for 50 to 60 minutes (I did 50). Check to see if it is ready by inserted a skewer into the center. It should come out a little bit moist. When the cake is almost done, place the remaining 1/2 cup of sugar and the citrus juices in a small saucepan and bring to a boil (the juices should total about 1/2 cup; remove some juice if needed). When the syrup boils, remove it from the heat. As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in. Leave the cakes to cool down completely in the pan before you remove it. You can then serve it as it is, garnished with orange zest or store it for up to 3 days in an airtight container. |