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 (24)

ciara-b-m's picture

I made this a few days ago and it was absolutely delicious. Terrifyingly high in calories but was stunning as a dessert for a dinner party.
I would definitely recommend making it. Takes quite a bit longer that 20 mins to prepare but is really worth it.

emily84's picture

Hi all, apologies for the typing error - it is 300g ground almonds. I've now corrected it on the recipe. Thanks, Emily, Researcher bbcgoodfood.com

hastings2010's picture

Although I have not made this recipe I would suggest that 30g is correct, I can't imagine that you would put 300g in.

leto61's picture

I've bought December issue of "Good Food" recently in my country (Latvia) and this Sunday was planning to try this very recipe. Now I am in big trouble: here, on site the amount of almonds is appointed as 30 g, but in magazine in my hands - 300g/10 oz. Which amount is correct?!

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