Sticky clementine cake with cheesecake cream

Sticky clementine cake with cheesecake cream

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(10 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

More effort

Serves 10
This golden, citrus-packed pud will bring a little ray of sunshine to your table this Christmas

Nutrition and extra info

  • Cake only

Nutrition: per serving

  • kcal743
  • fat48g
  • saturates20g
  • carbs70g
  • sugars62g
  • fibre3g
  • protein12g
  • salt0.52g
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Ingredients

  • 12 seedless clementines, unpeeled
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 500g golden caster sugar
  • 200g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • zest 1 lemon, plus a squeeze of juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 eggs, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g ground almonds
  • 100g fine polenta or cornmeal
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

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

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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roswarmi
20th Mar, 2014
Hmmm, not sure about this one. It's a bit of an aquired taste I think. And mine has turned out rather dry - I did wonder about the 300g of almonds, seemed like an awful lot. Any tips to make it less dry?
kathryndonna's picture
kathryndonna
29th Dec, 2012
3.05
Not quite as good as I had hoped it would be. The turned out cake looked rather pale underneath although this was helped slightly when the syrup was poured over it. The cake was quite heavy and rather solid and although it tasted good I would have preferred a lighter texture, particularly to end a meal.
sean73
6th Dec, 2012
Do you peel the clementines - the ones for the top / decor ?
lilaclozenge
10th Jul, 2013
No leave the peel on - but I'd give them a wash first :o)
ladybuns
17th Dec, 2011
5.05
I absolutely adore this recipe, have made it several times, but have never frozen it till now, so here goes. I had an absolute disaster with tins, my springform of the correct size went walkabout, completely vanished! So I used a 20" loose bottomed tin, and made 6 muffin sized cakes with the extra mix, which is tonight's pud!
ladybuns
21st Nov, 2011
5.05
I've made this several times, with polenta, and with flour, and can't decide which one I like best! It always goes down a storm, but I do make sure no-one knows the calorie count till after they've eaten it! I'll be making it again for Xmas, my friend's husband is an addict and his Xmas tea wouldn't be complete without it.
mollybunny
13th Mar, 2011
http://www.nigella.com/recipes/view/clementine-cake-2559 try Nigella's clementine cake
emmafluff
20th Dec, 2010
5.05
forgot my stars and it does taste almondy - my guests thought I had put marzipan in the middle.
emmafluff
20th Dec, 2010
5.05
I loved this cake! and am rather sad that it has all gone. I used plain flour instead of polental and this seemed to work out fine. the cake was also really moist - not dry at all. I did however cut it in half and fill it with the cream, instead of serving it on the side, double triple yum. Zesting all those clementines nearly finished me off though. Would certainly make again.
gigi90
5th Nov, 2010
4.05
We all loved this cake even though it does take longer to prepare and is a bit fiddly, well worth the effort!

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