Clementine Almond Cake

from Jerusalem: A Cookbook
via Anne Halsted

serves 10+

¾ cup plus 2 tablespoons unsalted butter

Scant 2 cups sugar

Grated zest and juice of 4 Clementines

Grated zest and juice of 1 lemon

2½ cups ground almonds, medium grind

5 large eggs, beaten

¾ cup plus 1 tablespoon all-purpose flour, sifted

Pinch of salt

Long strips of orange zest to garnish

Preheat oven to 350° F.  Lightly grease a 9½- inch springform pan with butter and line the sides and bottom with parchment paper.

Place the butter, 1½ cups of the sugar, and both zests in a bowl 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 mixer running, gradually add the eggs, stopping to scrape the bottom and sides of the bowl as you go.  Add the remaining ground almonds, the flour, and the salt and beat until smooth.

Pour the cake batter into the pan and level in with an offset spatula.

Bake the cake for 50 – 60 minutes, checking to see if it is ready by inserting a skewer into the center (it should come out a little moist).

When the cake is almost done, place the remaining ⅓ cup sugar and citrus juices in a small saucepan and bring to a boil (the juices should total about ½ cup). 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 cake to cool completely in the pan before you remove it.  You can then serve it as is, garnished with orange strips, or store it for up to 3 days in an airtight container.

Delicious, easy cake, that is best with a little whipped cream, crème fraiche or vanilla bean ice cream.

Or if you are feeling even more adventurous, you can make a sauce using plain yogurt, rum, agave and some of the clementine juice!