Clementine, cardamom and ricotta cake

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.