The problem with food journalism seems to be remembering to take the photo. You get so carried away with the making and devouring that the meal is almost over before you realise that there is no photo of your culinary creation. Fortunately this cake was big enough for there to be plenty left over!
Clementine and almond syrup cake (Ottolenghi and Tamimi's Jerusalem page 294)
200g unsalted butter
380g caster sugar
grated zest and juice of 4 clementines
grated zest and juice of 1 lemon (I left this out because our remaining lemons were rather dried out)
280g almonds (I used 200g because that was all that was in the bag)
5 medium eggs beaten
100g plain flour
pinch of salt
strips of orange zest to garnish (missed this bit)
Preheat oven to 160C fan (Gas Mark 4). Lightly grease 24cm spring form tin and line sides and base with baking parchment.
Put butter, 300g sugar and zests in mixer bowl and combine well. Add half of the almonds and mix thoroughly.
Add the eggs gradually as you mix. Add remaining almonds, flour and salt.
Then spread cake batter in tin. Place in oven and bake for 50-60 minutes.
When almost cooked take the remaining sugar and the citrus juices, put them in a small saucepan and bring to the boil. there should be about 120ml of liquid. When it has come to the boil remove from the heat. As soon as the cake has come out of the oven brush it all over with the hot syrup. Leave the cake to cool down completely.
The book suggest a chocolate and honey icing can be put on but we were hungry and ate the cake as it was - with some cream. Very good and there is still lots left.