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A rich and rustic cake with a fresh, bright intensity

Tangerine-Almond Cake with Bay-Infused Syrup

1 hour and 10 minutes 20 minutes active plus cooling

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.

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