Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Tangerine-Almond Cake with Bay-Infused Syrup
This syrup-soaked cake had an incredibly moist, pleasantly dense texture, thanks in part to almond meal. Infusing the citrus syrup with bay leaves added an herbal note. We loved the unique flavor of tangerines in this cake, but if you can’t find them, substitute orange zest and juice. A wand-style grater was best for zesting the thin, delicate tangerine skin. If you don’t have an 8-inch-round cake pan, use a 9-inch pan and reduce the baking time to about 45 minutes.
8
Servings
Tip
Don’t invert the cake without the buttered parchment. The cake’s exterior is tacky and will easily stick to other surfaces, peeling off the crust and the almonds. Use parchment for the best presentation.
1 hour 10 minutes
20 minutes active, plus cooling
For the cake:
-
170
grams (12 tablespoons) salted butter, room temperature, plus more for the pan and parchment
Directions
-
01Heat the oven to 325°F with a rack in the middle position. Butter the bottom and sides of an 8-inch-round cake pan. Line the bottom with kitchen parchment, then butter the parchment. In a medium bowl, whisk together the almond flour, all-purpose flour and baking powder.
Reviews
December 24, 2025
Delicious and easy cake
Everyone loved this cake! The bay flavour is subtle and not really identifiable if you don’t know it’s there but it adds a little something wonderful, and it kept well for the 3 days it took me to finish it. I scaled up to 5 eggs (1 1/4 recipe) and baked in a 9 inch pan with no issues (just increased baking time a bit).
January 12, 2024
CG
Super easy and very tasty!
October 22, 2024
One of my favorites
This might be my most favorite Milk Street cake. I make it quite often. There are so many good ones but this one is just a little bit unusual. The bay syrup makes it more interesting. I love these one layer cakes. They disappear fast in our house.
November 10, 2023
Just splendid and delicious.
This came out great, even though I misunderstood one direction and applied the syrup later than intended. My cake only too 50 minutes. I used way more than the amount of sliced almonds called for and I think it was better that way. Although the recipe didn't say to, I ran a sharp knife around he edge of the cake before inverting it onto the cake stand., just to be safe.
August 17, 2022
Delicious
Tastes wonderful. Not too thick or soft with not an overpowering lemon taste. Made with pantry staples.
I do not have an eight-inch pan. I have lots of other sizes but that. If I make this in a nine-inch pan I know it will be flatter. Do you suggest I increase the ingredients or decrease baking time? I can only assume that it would bake faster in a larger pan if the ingredients are kept the same.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
You can’t go wrong when you serve this cake - everyone will love it because it is fantastic!