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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kirstyyyyy
17th Oct, 2010
does the cake taste nutty? or are the almonds more for texture?
pennyhill
22nd Dec, 2008
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
18th Dec, 2008
5.05
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
17th Dec, 2008
5.05
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
17th Dec, 2008
5.05
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
12th Dec, 2008
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
12th Dec, 2008
4.05
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
9th Dec, 2008
1.05
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
9th Dec, 2008
5.05
Loved the clementines, but I think it looked better that it tasted.
9julie6
2nd Dec, 2008
5.05
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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