Tangerine-Almond Cake with Bay-Infused Syrup
Adapted from a recipe in Yotam Ottolenghi’s “Jerusalem,” this fragrant tangerine-almond cake infuses the crumb with a bright, delicate soaking syrup.
- Makes8 servings
- Cook Time1 hour 10 minutes
- Active time plus cooling20 minutes active, plus cooling
- 4
This syrup-soaked cake had an incredibly moist, pleasantly dense texture, thanks in part to almond meal. Infusing the citrus syrup with bay leaves added an herbal note. We loved the unique flavor of tangerines in this cake, but if you can’t find them, substitute orange zest and juice. A wand-style grater was best for zesting the thin, delicate tangerine skin. If you don’t have an 8-inch-round cake pan, use a 9-inch pan and reduce the baking time to about 45 minutes.
Don’t invert the cake without the buttered parchment. The cake’s exterior is tacky and will easily stick to other surfaces, peeling off the crust and the almonds. Use parchment for the best presentation.
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