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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\u2019s taste, but I\u2019m sure there are plenty of you who will absolutely love it!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the almond and citrus cake:<\/span><\/p>\n

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

  All ingredients should be at room temperature.<\/p>\n

  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.<\/p>\n

  Line the base of a 24 cm springform tin with baking paper. Transfer the batter to the tin and level the surface.<\/p>\n

  Bake the almond and citrus cake at 170\u00b0C for approximately 50\u201360 minutes. Check with a skewer \u2013 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.<\/p>\n

  Ingredients for the citrus syrup:<\/span><\/p>\n

  \n
  • freshly squeezed juice of 4 mandarins (clementines)<\/li>\n
  • freshly squeezed juice of 1 lemon<\/li>\n
  • 50 g sugar<\/li>\n<\/ul>\n

    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.<\/p>\n

    Ingredients for the chocolate glaze:<\/span><\/p>\n

    \n
    • 90 g butter<\/li>\n
    • 150 g dark chocolate, finely chopped<\/li>\n
    • \u00bd tbsp honey<\/li>\n<\/ul>\n

      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.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

      Recipe source: Yotam Ottolenghi<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      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\u2019s taste, but I\u2019m sure there are plenty of you who will absolutely love it!<\/p>\n","protected":false},"author":1,"featured_media":18846,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[136,96,325,94,124],"duration":[],"tag_group":[],"class_list":["post-18845","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","tag-almonds","tag-chocolate","tag-honey","tag-lemon-lime","tag-orange-mandarine"],"acf":[],"yoast_head":"\n