Sticky clementine cake with cheesecake cream - Good Food Middle East
This golden, citrus-packed pud will bring a little ray of sunshine to your table this Christmas
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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