Name: Sticky clementine cake with cheesecake cream
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 10
Cuisine: British
Ingredients: 12 seedless clementines unpeeled; 500g golden caster sugar; 200g butter softened, plus extra for greasing; zest 1 lemon plus a squeeze of juice; 3 eggs separated; 300g ground almonds; 100g fine polenta or cornmeal; 2 x 150ml/¼pint pots natural yogurt; 250g tub mascarpone

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Sticky clementine cake with cheesecake cream

Sticky clementine cake with cheesecake cream

Good Food team

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Serves 10

More effort

Prep: 20 mins

Cook: 1 hr and 30 mins

A star rating of 4.2 out of 5.10 ratingsRate

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This golden, citrus-packed pud will bring a little ray of sunshine to your table this Christmas

Freezable (cake only)

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Ingredients

Nutrition

Units:

MetricUS

12 seedless clementines

unpeeled
500g golden caster sugar
200g butter

softened, plus extra for greasing
zest 1 lemon

plus a squeeze of juice
3 eggs

separated
300g ground almonds
100g fine polenta

or cornmeal
2 x 150ml/¼pint pots natural yogurt
250g tub mascarpone

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Nutrition: per serving

kcal743
fat48g
saturates20g
carbs70g
sugars62g
fibre3g
protein12g
salt0.52g

low

Method

step 1

Heat oven to 160C/fan 180C/gas 4. Boil the kettle and thinly slice 5 of the clementines horizontally, discarding the ends. In a small pan, melt 250g of the sugar with 300ml boiling water, then increase the heat until the syrup is simmering. Add the clementine slices, then cover and cook for 20 mins until the slices are tender. Meanwhile, grease and line the base of a 25cm springform tin.
step 2

Use a slotted spoon to lift out the clementine slices, then arrange over the bottom of the tin. Grate the zest from the remaining 7 clementines and set aside. Squeeze the juice from 4, then stir this into the syrup. Boil for 10 mins until thick. Cool and set aside.
step 3

For the cake, beat 200g of the remaining sugar with the butter, lemon zest and half of the clementine zest until pale. Beat in the egg yolks one by one. Peel the three remaining zested clementines, then break the segments into a food processor and whizz until pulpy. Stir this into the butter mixture along with the almonds, polenta and one pot of yogurt. Whisk the egg whites to stiff peaks, then gently fold into the cake mix. Carefully spoon the mixture into the prepared tin, then bake for 1 hr until a skewer inserted comes out clean. Cool the cake in the tin.
step 4

For the cheesecake cream, mix the remaining clementine zest with the mascarpone, the remaining pot of yogurt, 50g sugar and a good squeeze of lemon juice. Turn the cake out upside down onto a serving plate , then pour over some of the sticky syrup. Serve in wedges topped with a spoonful of the cheesecake cream, and a little more syrup on the side.

Recipe from Good Food magazine, December 2008

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A star rating of 4.2 out of 5.10 ratings

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