Orange Syrup Cake

This cake is probably one of the most indulgent cakes that I’ve ever made. Loosely adapted from one of my favorite cookbooks “Jerusalem“,  it is a  dense syrupy cake, very different from the lighter cakes that we are used to in the West. This cake is generously flavored with citrus; the syrup adds extra moisture, enhancing the orange(y) goodness. It will stay in the refrigerator for a week, well covered.

If this is appealing to you, well, you know what to do!! 🙂

Ingredients
For the cake:
4 Oranges (organic), zest
1 Lemon, zest
1/4 Cups Granulated White Sugar
1 Cup Raw Coconut Sugar (can be replaced by white sugar)
1 + 3/4 Cups (14 Tablespoons) Unsalted Butter, at room temperature
1.5 Cups Almond Flour / Almond Meal
3/4 Cup All Purpose Flour
4 Eggs, at room temperature
Pinch of salt
For the syrup:
Juice from the zested oranges and lemon
3 Tablespoons Granulated White Sugar

Process

1. Preheat the oven to 350º F, grease a 10-inch cake pan and line the bottom with a round of parchment paper. (I used spring form pan, since it is easier to remove the cake from it).
2. Using a stand/hand mixer, or by hand, beat the butter with the zest and sugar until well-combined.
3. In a separate bowl, mix almond flour, all purpose flour and salt.
4. Add half of the almond flour mixture to the butter, then add the eggs one by one, stopping the mixer a few times (if using) to scrape the sides down. Add the remaining almond mixture, stirring just until incorporated.
5. Pour the batter into the pan and bake for 40 minutes, or until a toothpick inserted into the center comes out fairly clean, but a little moist. (It may take additional few minutes, depending on your oven).
6. While the cake is baking, prepare the syrup by heating the citrus juice and sugar in a saucepan until boiling and the sugar is dissolved. Set the syrup aside.
7. When the cake comes out of the oven, brush the syrup liberally over the hot cake. Let cool completely in the pan.
8. Serve it warm or at room temperature with a scoop of vanilla ice-cream or as is.

Enjoy!