Skip the frosting, try soaking! This light, bright tangerine-almond cake, adapted from a recipe in Yotam Ottolenghi and Sami Tamimi’s “Jerusalem,” uses a technique common in the Middle East and Mediterranean—pour a hot syrup over your cake to infuse the crumb with a beautiful, sweet fragrance. In this case, a mix of zest, citrus juices, almond, and a bay leaf create dimensions of complexity and brightness. Our education director Rosie Gill demonstrates.
Get the recipe for Tangerine-Almond Cake With Bay-Infused Syrup: [ Ссылка ]
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