Clementine & Almond Syrup Cake

When I heard Yotam Ottolenghi and Sami Tamimi came out with the cookbook Jerusalem I had to buy it! I am a huge fan! The first thing that stood out to me to make first was the Clementine and Almond Cake. I have to say, I made the cake. I followed the direction exactly. Normally, I tweak a recipe, but this time, I decided not to tweak and do it exactly how it is in the cookbook Jerusalem.

I have to admit I was not crazy about the flavor of the cake, but I did find the recipe very easy to make.

I thought I would share this recipe and I would definitely suggest making this recipe and tasting for yourself!

Recipe:

200 Grams Unsalted Butter

300 Grams of Sugar

4 Clementines (Zest and Juice separated)

1 Lemon (Zest and Juice separated)

280 Grams Ground Almonds

5 large eggs

100 Grams of All Purpose Flour

1/8 tsp of salt

Preheat Oven to 350 degrees (depending on your oven I baked at 325 degrees because I found the bottom burned at 350.)
Spray a springform pan (9 /1/2 inch)
Place butter, sugar and both zests in a mixer with a paddle. Beat on low speed to combine everything. Do not mix too much. You do not want to incorporate air.
Add half of the ground of almonds. Mix till just incorporated.
Add eggs slowly. Scrap down the sides of the bowl.
Add the remaining almond flour, AP flour and salt and mix till batter is completely smooth.
Pour cake batter into pan and level off.
Bake for 50-60 minutes. (I have found that it really needs less time because the bottom burns if it is left to the full time. Start at 40 minutes and test then determine the amount of extra time.)

Syrup:

80 grams of Sugar

juice from the clementines

juice from the lemon

Bring to the boil.
Remove from heat

--> When cake comes out of the oven brush the cake with the syrup.

The recipe calls for a chocolate icing, but I did not make the icing. I was not thrilled with the taste of the cakse to make the icing. However, here is the recipe.

Chocolate Icing:

90 Grams Unsalted Butter

150 Grams Dark Chocolate

2 1/2 tsp Honey

1 1/2 tsp Cognac

Put butter, chocolate and honey in a bowl and place over a saucepan of simmering water. (A double boiler)
Mix till melted.
Once all is melted add the Cognac
Pour over cake when the cake is cooled.