Clementine & almond syrup cake from Jerusalem (page 294) by Yotam Ottolenghi and Sami Tamimi

  • lemons
  • oranges
  • caster sugar
  • eggs
  • clementines
  • butter
  • ground almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on February 15, 2022

    I made this, mostly with oranges and a little clementines. I used less ground almonds and more flour and also less sugar, and I omitted the icing - mostly because I couldn't unmold the cake (I used a kouglof mold, that might be why) so we just cut slices out of the mold itself... It was great! I am looking forward to make this again with the icing :)

  • Kinhawaii on January 27, 2021

    I agree with everyone- delicious, easy, moist cake. Mine took 45 minutes to cook & I made the frosting- I think I would halve it next time. I let the frosting cool a little to thicken & it created a thick layer on top- with almost a half cup left over. I think I would like it more with a little bit more grated clementine zest inside. I had a tiny bit of leftover candied orange peel to put on top- which was pathetically too little- next time I will make more to top it with. Someone said they prefer it without the icing.

  • emma_clare on December 26, 2020

    I agree with other reviews - a beautiful moist cake, very large, keeps very well. We had it as an alternative to Christmas cake and everybody loved it. I would definitely recommend icing it as the icing provides a good contrast - smooth, crunchy and slightly bitter to the sweet crumbly almond cake. I substituted in gluten free flour and it worked absolutely fine, as the cake is more ground almonds than flour anyway. I used my zester for the zest that goes in the cake and I think that was wrong - I think grated zest would have given a stronger citrus flavour, which would have made it even better.

  • anniemac on December 20, 2017

    This is indeed a lovely cake. I did not ice it, but served it with a bit of whipped cream and candied orange peel. As Zosia said, it was better the next day, and also good for a day or so after that (it's a big cake!) I would reduce the sugar in the cake a bit next time as the syrup provides enough sweetness for my taste.

  • e_ballad on April 25, 2017

    Made using the orange variation instead of the clementines, this was very easy & very tasty. I would suggest perhaps checking from 30 mins on, as I checked at 40 mins & it was a touch too dark. I also didn't use the optional chocolate icing & I'm not sure that it would have needed it, given how great it was without it.

  • Zosia on January 24, 2016

    This was a lovely cake, moist and quite light despite its dense appearance, flavoured with almonds and citrus. It was delicious the day it was baked but the texture was better the next day once the syrup had had a chance to redistribute. I omitted the optional chocolate icing, reduced the sugar in the cake by 50g and baked it in a 9" quiche pan (it was as pretty as it was delicious)

  • thekitchenchronicles on November 03, 2014

    http://www.thekitchenchronicles.com/2014/01/11/clementine-almond-syrup-cake/

  • stockholm28 on December 31, 2013

    This was a lovely cake and you can easily make it a day or two ahead. I followed the books suggestion and iced the day of serving. It is delicious with the dark chocolate icing, but it would also be good without it. I used Bob's red mill almond meal for the ground almonds.

  • TrishaCP on June 21, 2013

    I made this without the frosting- I am a bit biased because I love baking with ground almonds (which I found to be the dominant flavor) but this tastes divine. You may want to adjust the temp and cooking times. My oven can run hot, so I pulled it out at 40 minutes (after checking at 30 minutes) and the sides would have burned with another minute in. However, the texture of the cake was perfect. I did go ahead and poke holes in the cake to let the syrup better absorb.

  • jaxstar84 on April 26, 2013

    I totally forgot to add the flour - it was still a gorgeous cake. It was dense without being too claggy and the lemon really lifts the cake away from being too sweet. I fresh and zingy cake which would end a meal beautifully or be a great addition to an afternoon tea!

  • PFP on March 27, 2013

    This was really lovely. I made it for Passover, substituting 75g matzoh cake meal for the 100 g of all purpose flour. Next time I would make it with regular matzoh meal as it was quite dense -- with all the syrup it was almost pudding like. In any event, people liked it very much. However, at our Seders there are so many desserts -- at least 5 or 6 -- that people only take small tastes so one of these cakes could easily serve 15-18 people thin slices. The flavor was delicious and although the texture was dense and pudding-like it was a hit.

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