Clementine and almond syrup cake

I'm aware this looks nowhere as nice as it does in Ottolenghi and Tamimi's book, and not only because I didn't make it in a round spring form... anyway, contrary to what this picture suggests, I didn't carbonize it either. One of the problems I keep having is that the book seems to be targeted at enormous Jewish or Arab extended families and I keep having to reduce and re proportion doses, which isn't always easy. So here's the recipe I followed (the original is meant for 8-10 people. I suggest playing a bit by ear):
90 g butter
40 g sugar
candied orange zest
candied lemon zest (I didn't have organic clementines and lemons)
juice of 2 clementines
One egg
40 gs ground almonds
70 gs sifted flour
a pinch of salt
Preheat the oven to 180C. Lightly grease a baking tin (it's supposed to be a spring-form) and line with baking parchment.
Place the butter, 50 g of sugar and both zests in a mixer bowl. Mix with a beater attachment. Do not work the mix too much. Incorporate half of the ground almonds.
I happened to have one egg at home, anyway you're supposed to add them gradually (I would have put 2 otherwise, the original calls for 5) while the machine is running.Add the remaining almonds, flour and salt and mix them until it's smooth. Put the batter in the tin and level it with a palette. Bake for about 50 minutes.
When the cake is almost done, prepare the syrup. Place the remaining sugar and the citrus juices in a small saucepan and bring it to boil. Pour the boiling syrup on the cake as soon as it's out of the oven. Leave the cake to cool down completely before you remove it from the tin.

This cake felt really sweet, which I'm not sure it was supposed to be, though probably yes, considering most Middle Eastern desserts. It also felt quite rich, not at all a "light texture" as the recipe indicated, which is probably due to using the candied zest (I'd love to try making this again with the proper zest, as soon as I have some organic one under my hands). But it does make for a great snack, and goes really well with coffee and tea, especially if, like me, you drink these with no sugar. Plus two of my friends tried it and said it was delicious, and they're nice people and not fussy eaters, but still. This wasn't the first experiment,  actually, since I don't bake very frequently, but I'll have to redo the first couple since I don't remember the modified recipes. Oh, and the book says that if you keep it in a closed container it will last and it's true-I made it 4 days ago and today it still felt fresh and fragrant.