Ad

Nutrition: per serving

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

Method

  • step 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.

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, December 2008

Ad

Comments, questions and tips (22)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.10 ratings

roswarmi

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 avatar

kathryndonna

A star rating of 3 out of 5.

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…

sean73

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

lilaclozenge

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

ladybuns

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…

ladybuns

A star rating of 5 out of 5.

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…

Ad
Ad
Ad