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Clementine Almond Syrup Cake

Soft, golden cake with bright clementine and deep almond warmth.
Dark chocolate richness meets a glossy citrus-honey syrup.
Every slice is tender, fragrant, and just a bit irresistible.

dessert ⏱ 60 min 520 kcal / portion 92.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Clementine Almond Syrup Cake
v4 · rb0e705f985 20260727Z1751 290 g butter 380 g sugar 280 g almond 5 pieces egg orange zest to taste 1 tbsp cognac 🔥 preheat oven to 160°C and grease the spring-form tin 🔪 mix butter, sugar, and citrus zest until combined 🌀 fold in half the ground almonds until incorporated add eggs gradually and scrape the bowl until smooth 🌀 fold in remaining ground almonds, flour, and salt until smooth 🍽 spread batter in the tin and level the top 🔥 ⏱ 50-60 min bake until a skewer comes out a little bit moist 🍳 boil remaining sugar with citrus juices until hot syrup ⏳ brush hot syrup over the cake immediately to soak through ⏳ ⏳ 30 min cool down the cake before icing 🍳 melt butter and dark chocolate with honey over barely simmering water ⏳ stir in cognac, then pour icing over the cool cake to dribble down the sides 🔪 let the icing set, then garnish with orange zest strips at the centre Clementine Almond Cake 🎉 100 g flour 1 tsp salt 4 pieces clementine 1 piece lemon 150 g dark chocolate 1 tbsp honey 200 g 300 g 140 g egg 140 g almond flour, salt 80 g clementine, lemon 90 g dark chocolate, honey cognac garnish strips orange zest
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Preparation steps

  1. preheat oven to 160°C and grease the spring-form tin
  2. mix butter, sugar, and citrus zest until combined
  3. fold in half the ground almonds until incorporated
  4. add eggs gradually and scrape the bowl until smooth
  5. fold in remaining ground almonds, flour, and salt until smooth
  6. spread batter in the tin and level the top
  7. bake 50-60 min until a skewer comes out a little bit moist
  8. boil remaining sugar with citrus juices until hot syrup
  9. brush hot syrup over the cake immediately to soak through
  10. cool down the cake before icing
  11. melt butter and dark chocolate with honey over barely simmering water
  12. stir in cognac, then pour icing over the cool cake to dribble down the sides
  13. let the icing set, then garnish with orange zest strips at the centre

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