Almond and citrus cake

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2026-08-23
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Almond and citrus cake

An intensely almondy cake with a small amount of flour, one of those marzipan-like cakes. Generously soaked with fresh citrus juice, it is moist, fragrant and wonderfully rich. It may not be to everyone’s taste, but I’m sure there are plenty of you who will absolutely love it!

Ingredients for the almond and citrus cake:

  • 200 g butter
  • 250 g caster sugar
  • 5 large eggs
  • finely grated zest of 4 mandarins (clementines)
  • finely grated zest of 1 lemon
  • 280 g ground almonds
  • 100 g plain flour
  • a pinch of salt

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the freshly grated citrus zest and beat briefly to combine. Add the ground almonds and salt to the mixture and sift in the flour. Fold together with a spatula, just until combined.

Line the base of a 24 cm springform tin with baking paper. Transfer the batter to the tin and level the surface.

Bake the almond and citrus cake at 170°C for approximately 50–60 minutes. Check with a skewer – it may come out slightly moist, but there should be no traces of raw batter. Remove from the oven and, while still hot, soak the cake with the hot citrus syrup. Leave to cool completely. Cover with the chocolate glaze.

Ingredients for the citrus syrup:

  • freshly squeezed juice of 4 mandarins (clementines)
  • freshly squeezed juice of 1 lemon
  • 50 g sugar

Towards the end of the baking time, prepare the syrup. Combine the citrus juices (there should be no more than 120 ml in total) with the sugar in a small saucepan. Bring to the boil and heat until the sugar has dissolved. Remove from the heat.

Ingredients for the chocolate glaze:

  • 90 g butter
  • 150 g dark chocolate, finely chopped
  • ½ tbsp honey

Melt the butter and honey together in a small saucepan. Remove from the heat and add the chopped chocolate. Leave for 2 minutes, then stir until smooth. Set aside to thicken slightly before pouring over the cake.

Enjoy!

Almond and citrus cake

Recipe source: Yotam Ottolenghi.

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