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Tangerine-Almond Cake with Bay-Infused Syrup

8 Servings

1 hour 10 minutes 20 minutes active, plus cooling

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This syrup-soaked cake had an incredibly moist, pleasantly dense texture, thanks in part to almond meal. Infusing the citrus syrup with bay leaves added an herbal note. We loved the unique flavor of tangerines in this cake, but if you can’t find them, substitute orange zest and juice. A wand-style grater was best for zesting the thin, delicate tangerine skin. If you don’t have an 8-inch-round cake pan, use a 9-inch pan and reduce the baking time to about 45 minutes.




Don’t invert the cake without the buttered parchment. The cake’s exterior is tacky and will easily stick to other surfaces, peeling off the crust and the almonds. Use parchment for the best presentation.

1 hour 10 minutes

20 minutes active, plus cooling

For the cake:

  • 223

    grams (2¼ cups) blanched almond flour


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Claudia C.
August 17, 2022
Tastes wonderful. Not too thick or soft with not an overpowering lemon taste. Made with pantry staples.
Claudia G.
January 12, 2024
Super easy and very tasty!
John H.
November 10, 2023
Just splendid and delicious.
This came out great, even though I misunderstood one direction and applied the syrup later than intended. My cake only too 50 minutes. I used way more than the amount of sliced almonds called for and I think it was better that way. Although the recipe didn't say to, I ran a sharp knife around he edge of the cake before inverting it onto the cake stand., just to be safe.
Amy J.

You can’t go wrong when you serve this cake - everyone will love it because it is fantastic!

Adriana J.

I do not have an eight-inch pan. I have lots of other sizes but that. If I make this in a nine-inch pan I know it will be flatter. Do you suggest I increase the ingredients or decrease baking time? I can only assume that it would bake faster in a larger pan if the ingredients are kept the same.

Janelle C.

Hi Adriana,

As stated in the recipe description, "if you don’t have an 8-inch-round cake pan, use a 9-inch pan and reduce the baking time to about 45 minutes."

The Milk Street Team

John M.

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Graham Thomas W.

I just baked this - it's cooling right now and the smell is crazymaking. I can't wait to try it because it turned out just as gorgeous as the one in the recipe.

Svetlana M.

One of my favorite cakes. I make way more syrup, using the juice of at least one large orange and one lemon, and the bay leaf is a must.