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A rich and rustic cake with a fresh, bright intensity
Milk Street Bowtie Tangerine-Almond Cake with Bay-Infused Syrup

Tangerine-Almond Cake with Bay-Infused Syrup

1 hour and 10 minutes 20 minutes active plus cooling

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Tangerine-Almond Cake with Bay-Infused Syrup

Free

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

223 grams (2¼ cups) blanched almond flour
95 grams (⅔ cup) all-purpose flour
1/2 teaspoon baking powder
211 grams (1 cup plus 1 tablespoon) white sugar
1½ tablespoons finely grated tangerine zest (4 to 5 tangerines)
2 teaspoons finely grated lemon zest (1 to 2 lemons)
¼ teaspoon table salt
12 tablespoons (1½ sticks) salted butter, room temperature, plus more for pan
4 large eggs, room temperature
3 tablespoons sliced almonds
66 grams (⅓ cup) white sugar
3 tablespoons tangerine juice
2 tablespoons lemon juice
3 small bay leaves, broken in half
For the cake:
  • 223

    grams (2¼ cups) blanched almond flour

  • 95

    grams (⅔ cup) all-purpose flour

  • ½

    teaspoon baking powder

  • 211

    grams (1 cup plus 1 tablespoon) white sugar

  • tablespoons finely grated tangerine zest (4 to 5 tangerines)

  • 2

    teaspoons finely grated lemon zest (1 to 2 lemons)

  • ¼

    teaspoon table salt

  • 12

    tablespoons (1½ sticks) salted butter, room temperature, plus more for pan

  • 4

    large eggs, room temperature

  • 3

    tablespoons sliced almonds

For the syrup:
  • 66

    grams (⅓ cup) white sugar

  • 3

    tablespoons tangerine juice

  • 2

    tablespoons lemon juice

  • 3

    small bay leaves, broken in half

Directions
  1. 01
    Heat 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.
    See Demo
  2. 02
    In the bowl of a stand mixer with a paddle attachment, mix the sugar, both zests and the salt on low until the sugar appears moistened and clumps, about 1 minute. Add the butter and mix on medium-low until the mixture is cohesive. Increase the mixer to medium-high and beat until pale and fluffy, about 3 minutes. Reduce the mixer to low and add the eggs, one at a time, scraping down the bowl after each addition.
    See Demo
  3. 03
    Add the dry ingredients and mix on low just until combined, 10 to 15 seconds. Use a silicone spatula to fold the batter until no streaks of flour remain. (The batter will be very thick.) Scrape the batter into the prepared pan. Spread into an even layer, then sprinkle the almonds on top. Bake until the cake is golden brown and the center feels firm when lightly pressed, about 55 minutes, rotating the pan halfway through.
    See Demo
  4. 04
    Meanwhile, make the syrup. In a small saucepan over medium, combine all ingredients. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and let the syrup steep until needed. When the cake is done, return the syrup to a simmer over medium heat. Use a toothpick or skewer to poke holes all over the cake's surface. Brush all of the hot syrup evenly onto the hot cake. Cool the cake in the pan until barely warm to the touch, about 30 minutes. Lightly butter a sheet of kitchen parchment, then place it on the cake buttered side down. Invert a large plate on top of the parchment, then invert the plate and cake pan together. Lift off the pan and remove the parchment round. Re-invert the cake onto a serving platter and let cool completely.
    See Demo
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.
.
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Reviews
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."

Best,
The Milk Street Team

John M.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

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.


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Tangerine-Almond Cake with Bay-Infused Syrup

Get Ready to Cook

8

Servings

1 hour and 10 minutes

20 minutes active plus cooling

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.

For the cake:
  • 223

    grams (2¼ cups) blanched almond flour

  • 95

    grams (⅔ cup) all-purpose flour

  • ½

    teaspoon baking powder

  • 211

    grams (1 cup plus 1 tablespoon) white sugar

  • tablespoons finely grated tangerine zest (4 to 5 tangerines)

  • 2

    teaspoons finely grated lemon zest (1 to 2 lemons)

  • ¼

    teaspoon table salt

  • 12

    tablespoons (1½ sticks) salted butter, room temperature, plus more for pan

  • 4

    large eggs, room temperature

  • 3

    tablespoons sliced almonds

For the syrup:
  • 66

    grams (⅓ cup) white sugar

  • 3

    tablespoons tangerine juice

  • 2

    tablespoons lemon juice

  • 3

    small bay leaves, broken in half

Step 1 of 4

Pre-heat the oven and whisk the flours

butter for pan
223
grams (2¼ cups) blanched almond flour
95
grams (⅔ cup) all-purpose flour
½
teaspoon baking powder

Heat 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.

Step 2 of 4

Combine eggs, butter and sugar in a mixer

211
grams (1 cup plus 1 tablespoon) white sugar
tablespoons finely grated tangerine zest (4 to 5 tangerines)
2
teaspoons finely grated lemon zest (1 to 2 lemons)
¼
teaspoon table salt
12
tablespoons (1½ sticks) salted butter, room temperature
4
large eggs, room temperature

In the bowl of a stand mixer with a paddle attachment, mix the sugar, both zests and the salt on low until the sugar appears moistened and clumps, about 1 minute.


Add the butter and mix on medium-low until the mixture is cohesive. Increase the mixer to medium-high and beat until pale and fluffy, about 3 minutes.


Reduce the mixer to low and add the eggs, one at a time, scraping down the bowl after each addition.

Step 3 of 4

Mix the dry ingredients and bake the cake

3
tablespoons sliced almonds

Add the dry ingredients and mix on low just until combined, 10 to 15 seconds. Use a silicone spatula to fold the batter until no streaks of flour remain. (The batter will be very thick.)


Scrape the batter into the prepared pan. Spread into an even layer, then sprinkle the almonds on top.


Bake until the cake is golden brown and the center feels firm when lightly pressed, about 55 minutes, rotating the pan halfway through.

Step 4 of 4

Make the syrup, invert the cake, and serve

66
grams (⅓ cup) white sugar
3
tablespoons tangerine juice
2
tablespoons lemon juice
3
small bay leaves, broken in half

Meanwhile, make the syrup. In a small saucepan over medium, combine all ingredients. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and let the syrup steep until needed.


When the cake is done, return the syrup to a simmer over medium heat. Use a toothpick or skewer to poke holes all over the cake's surface. Brush all of the hot syrup evenly onto the hot cake. Cool the cake in the pan until barely warm to the touch, about 30 minutes.


Lightly butter a sheet of kitchen parchment, then place it on the cake buttered side down. Invert a large plate on top of the parchment, then invert the plate and cake pan together. Lift off the pan and remove the parchment round. Re-invert the cake onto a serving platter and let cool completely.

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