Photo by: Jonathan Lovekin

Clementine & almond syrup cake

Print Recipe

200g unsalted butter
380g caster sugar
grated zest and juice of 4 clementines
grated zest and juice of 1 lemon
280g ground almonds
5 medium free-range eggs, beaten
100g plain flour, sifted pinch of salt
long strips of orange zest to garnish

Chocolate icing (optional):

90g unsalted butter, diced
150g good-quality dark chocolate, broken up
¾ tbsp honey
½ tbsp cognac

Serves 8-10

(p 294, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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