We’re having a flavor-packed Shabbat this week, with soy glazed salmon, ginger and chili roasted broccoli, and this citrus-almond cake that just came out of the oven.
The cake is adapted from my new favorite book, Yotam Ottolenghi and Sami Tamimi’s Jerusalem. You can find the base recipe on the Guardian– I left some of the almonds in pieces to give the cake some texture, subbed canola oil for the butter, and used a mixture of clementines, oranges, and grapefruit.
What are you having this Friday night? What are your favorite Shabbat flavors?