Sticky clementine cake with cheesecake cream

Sticky clementine cake with cheesecake cream

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

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 30 mins

Freezable

Cake only

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.

Per serving

743 kcalories, protein 12g, carbohydrate 70g, fat 48 g, saturated fat 20g, fibre 3g, sugar 62g, salt 0.52 g

Recipe from Good Food magazine, December 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Malvine

    22 November 2008

    Malvine commented on this recipe

    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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  • Binder photo Tranquil Moments

    22 November 2008

    Tranquil Moments commented on this recipe

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

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  • Binder photo Emily

    25 November 2008

    Emily commented on this recipe

    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

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  • Binder photo Ciara

    27 November 2008

    Ciara commented on this recipe

    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.

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  • Binder photo Julie

    02 December 2008

    Julie rated and commented on this recipe

    5 stars

    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!

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  • Binder photo chris_seby

    09 December 2008

    chris_seby rated and commented on this recipe

    5 stars

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

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  • Binder photo elle01527

    09 December 2008

    elle01527 rated and commented on this recipe

    1 stars

    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.

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  • Binder photo Kasia

    12 December 2008

    Kasia rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Shirley

    12 December 2008

    Shirley commented on this recipe

    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.

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  • Binder photo amandab

    17 December 2008

    amandab rated and commented on this recipe

    5 stars

    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...

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  • Binder photo amandab

    17 December 2008

    amandab commented on this recipe

    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.

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  • Binder photo Belkey

    18 December 2008

    Belkey rated and commented on this recipe

    5 stars

    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.

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  • Binder photo penny

    22 December 2008

    penny commented on this recipe

    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

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  • Binder photo kirstyyyyy

    17 October 2010

    kirstyyyyy commented on this recipe

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

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  • Binder photo gigi90

    05 November 2010

    gigi90 rated and commented on this recipe

    4 stars

    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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  • Binder photo emmafluff

    20 December 2010

    emmafluff commented on this recipe

    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.

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  • Binder photo emmafluff

    20 December 2010

    emmafluff rated and commented on this recipe

    5 stars

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

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  • Binder photo mollybunny

    13 March 2011

    mollybunny commented on this recipe

    http://www.nigella.com/recipes/view/clementine-cake-2559 try Nigella's clementine cake

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  • Binder photo lindaben

    21 November 2011

    lindaben commented on this recipe

    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.

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  • Binder photo lindaben

    17 December 2011

    lindaben rated and commented on this recipe

    5 stars

    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!

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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 30 mins

Freezable

Cake only

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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Per serving

743 kcalories, protein 12g, carbohydrate 70g, fat 48 g, saturated fat 20g, fibre 3g, sugar 62g, salt 0.52 g

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