Clementine Saffron Almond Cake with Marsala Syrup
Description
A moist Sicilian-inspired whole-fruit cake made with boiled and pureed clementines, ground almonds, and fragrant saffron. The cake is baked until golden and then topped with a luscious caramel citrus syrup made with grape juice and candied orange peel. It is a perfect dessert for citrus season and serves a crowd easily.
Ingredients
For the Cake
- 7 clementines whole, for boiling and pureeing
- 1 cup caster sugar
- 1 tablespoon honey
- 1/2 teaspoon saffron threads soaked
- 6 eggs separated
- 3 cups ground almonds
- 1/4 teaspoon salt
For the Caramel Syrup
- 7 clementines or 4 oranges and 1 1/2 lemons
- 2/3 cup grape juice sweet
- 2 tablespoons Demerara sugar plus extra to taste
- 1/4 cup flaked almonds a handful
- 2 tablespoons candied orange peel
Instructions
For the Cake
- Put the 7 clementines for the cake in a small pan and cover with water (they will bob to the top). Cover and bring to the boil, then turn down the heat and simmer for about 1.5 to 2 hours, turning once, until soft. Alternatively, you can microwave them on high until soft.
- Drain and allow to cool slightly, then cut open to check for pips, removing any you find, and puree the fruit.
- Heat the oven to 350°F, and grease and line a 9-inch springform pan.
- Beat together the egg yolks, sugar, and honey until thick and pale, then fold in the ground almonds, followed by the clementine puree and soaked saffron until well combined.
- Whisk the egg whites and salt until stiff peaks form, then gradually fold into the batter, being careful to knock as little air out as possible. Spoon into the tin and bake for about 45 to 50 minutes, or until firm on top.
For the Caramel Syrup
- Meanwhile, squeeze the fruit for the syrup into a pan along with the grape juice and add 2 tablespoons of Demerara sugar. Bring to a simmer and cook for 5 minutes, stirring as you go to dissolve the sugar, then taste and add more sugar as necessary.
- Add the candied orange peel and flaked almonds, then allow the syrup to cool.
- When the cake comes out of the oven, leave it in the tin to cool. When cool, remove from the tin, cut into slices, and serve with the caramel syrup spooned over.
Notes
- Boiling the clementines whole with the skin on is key to getting that intense citrus flavor and moist texture in the cake.
- Be gentle when folding in the egg whites so the cake stays light despite the dense almond base.
- The syrup can be made ahead and stored in the fridge; gently warm it before serving.