Sticky clementine cake with cheesecake cream

Sticky clementine cake with cheesecake cream

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 12 seedless clementines, unpeeled



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

  • zest 1 lemon, plus a squeeze of juice



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

  • 3 eggs, separated



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

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



    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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (24)

roswarmi's picture

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

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's picture

Do you peel the clementines - the ones for the top / decor ?

lilaclozenge's picture

No leave the peel on - but I'd give them a wash first :o)

ladybuns's picture

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's picture

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.

emmafluff's picture

forgot my stars and it does taste almondy - my guests thought I had put marzipan in the middle.

emmafluff's picture

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's picture

We all loved this cake even though it does take longer to prepare and is a bit fiddly, well worth the effort!

kirstyyyyy's picture

does the cake taste nutty? or are the almonds more for texture?

pennyhill's picture

I used 1x150g of Amore orange yogurt with the mascarpone and 50g of golden castor sugar and lemon juice for a really super cheesecake cream

eleanormayo's picture

I agree that this is a slightly fiddly recipe, but which keen cook doesn't like a bit of a challenge?! I followed the recipe to the letter and LOVED the end result as did all my guests.

alvbrooks's picture

Just read the review above and the opening comments are freakily similar - If it works without the polenta I'd definitely substitute next time for a nicer texture.

alvbrooks's picture

Ever so slightly fiddly but well worth it. impressive result and a beautiful cake / desert whick isn't over sweet. I put some of the clementine pulp into the mascarpone cream which was yummy. Definitely make again...

shirleycakes's picture

Quite fiddly to prepare but worth it! I will be quicker next time! When I gathered the ingredients I realised I didn't have any polenta or cornmeal so used plain flour with complete success.

kasia_p86's picture

Loved this recipe, although agree it could have been a bit dry had I not added some amaretto to the cake!
I didn't have enough ground almonds, only 100g and thought the amaretto might help the taste a bit, along with some mixed spice to make it a bit more christmassy. It worked out well and plan to make individual ones for christmas party!

elle01527's picture

Made this cake and froze - wasn't sure whether the syrup would freeze though. Personally I didn't like the cake - it was too dry - although I'm not sure whether I poured enough syrup over the cake before freezing it. The cheesecake cream however was delicious. Would not be making again, agree with chris - looked better than it tasted.

chris_seby's picture

Loved the clementines, but I think it looked better that it tasted.

9julie6's picture

This cake is just fabulous! My children didn't like it, but that left more for the adults! All my husband, who doesn't like cakes at all, said was: keep this recipe!


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…