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Tangerine-Almond Cake with Bay-Infused Syrup
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.
8
Servings
Tip
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 and 10 minutes
20 minutes active plus cooling
For the cake:
-
223
grams (2¼ cups) blanched almond flour
Directions
-
01Heat the oven to 325°F with a rack in the middle position. Butter the bottom and sides of an 8-inch-round cake pan. Line the bottom with kitchen parchment, then butter the parchment. In a medium bowl, whisk together the almond flour, all-purpose flour and baking powder.
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August 17, 2022
Delicious
Tastes wonderful. Not too thick or soft with not an overpowering lemon taste. Made with pantry staples.
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.
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You can’t go wrong when you serve this cake - everyone will love it because it is fantastic!