Clementine, cardamom and ricotta cake

Clementine, cardamom and ricotta cake
  • Serves icon Serves 8
  • Time icon Hands-on time 15 min. Oven time 1 hour 10-20 min

Light and fluffy, rich with ricotta and fragrant with cardamom, this easy clementine cake is a crowdpleaser you’ll make again and again. Serve warm as an impressive pudding, with crème fraîche or custard on the side.

Take a look at our caramelised apricot and ricotta cake, too.

Nutrition: Per serving

Calories
534kcals
Fat
26g (16g saturated)
Protein
16g
Carbohydrates
57g (34g sugars)
Fibre
1.7g
Salt
1.3g
Calories
534kcals
Fat
26g (16g saturated)
Protein
16g
Carbohydrates
57g (34g sugars)
Fibre
1.7g
Salt
1.3g

Ingredients

  • 150g unsalted butter
  • 250g ricotta
  • 125g golden caster sugar
  • 125g soft light brown sugar, plus 2 tbsp to sprinkle
  • 3 medium free-range eggs
  • 250g self-raising flour
  • 4 clementines
  • 7 cardamom pods

Specialist kit

  • 20cm round deep cake tin

Method

  1. Heat the oven to 160°C fan/gas 4. Gently melt the butter in a small pan, then use a little to grease the tin. Set the rest aside to cool a little. Line the base of the tin with baking paper.
  2. Put the ricotta and both sugars in a large bowl and whisk together until combined and smooth. Whisk in the eggs, then fold in the flour. Finely zest the clementines and stir in the zest in (keep the zested fruit). Bash open the cardamom pods and crush the seeds in a pestle and mortar, then add those too, followed by the melted butter.
  3. Spoon the cake mixture into the prepared tin and gently smooth the top. Cut away the peel of the clementines, then cut the fruit into thin wheels. Sit these on top of the cake to completely cover, then sprinkle with the 2 tbsp brown sugar. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a skewer pushed into the centre comes out with only a few damp crumbs. Cover with foil after 50 minutes, if the top is getting too dark. Leave the cake in the tin to cool, then turn out and eat warm or at room temperature.

Recipe By

Emily Gussin

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