Tuesday, February 11, 2014

Jerusalem in Jerusalem: Clementine and Almond Syrup Cake with Chocolate Icing

Many a person has asked me for this recipe after seeing the picture Naomi posted on Facebook about two weeks ago. And why wouldn't they? This is one lovely, sexy looking cake. It was also one of our standouts-rich, buttery and bright and everything that is best about citrus and chocolate. Now, I love citrus and chocolate which means I loved this cake (A note to anyone who might want to send me a Valentine's Day gift, or just a gift- chocolate covered citrus peels. That is all.) and thank Ottolenghi for bringing it into my life.

Happy Valentine's Day. Have some cake.

Clementine and Almond Syrup Cake with Chocolate Icing
Note: Yes, Passover is not yet here, but it doesn't hurt to think ahead- I reckon that this cake could easily be made Passover friendly (and gluten-free) by swapping the flour for potato starch or quinoa flour (for those who use quinoa on Passover)

Adapted from Jerusalem by Sami Tamimi and Yotam Ottolenghi

For the Cake:
3/4 cup plus 2 tablespoons butter (200 grams)
2 cups sugar, divided
4 clementines, zested and juiced
1 lemon, zested and juiced
2 1/2 cups ground almonds
5 large eggs
3/4 cup plus 1 tablespoon flour, sifted
pinch of salt

For the Icing:
6 tablespoons (90 grams) butter
5 oz (150 grams) dark chocolate
2 1/2 teaspoons honey
1 1/2 teaspoons Cognac or whisky

1. Preheat the oven to 350F. Lightly grease a 9 1/2 inch cake pan- a springform is best- and line with parchment paper.

2. Put the butter, 1 1/2 cups sugar and zests into the bowl of a stand mixer. Beat on low until just combined. Add half of the almonds. When combined, gradually add the eggs. Add the remaining ground almonds, flour and salt and beat until smooth.

3. Pour into the prepared cake pan and bake for 50-60 minutes. The cake is ready when a skewer inserted in the middle comes back slightly moist.

4. When the cake is almost ready to come out, place the remaining 1/3 cup sugar and the juices into a saucepan. Bring to a boil and remove from heat. As soon as the cake is out of the oven. brush it with the citrus syrup. Cool. (The cake can be stored like this, wrapped, for 3 days).

5. To make the icing, melt together the butter, chocolate and honey over a double boiler (or in the microwave on low in short bursts). Mix in the Cognac or whiskey. Pour the icing over the cake, letting it drip down the sides. Eat. Fall in love.

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