RICOTTA CAKE WITH CARAMELISED CLEMENTINES
Brimming with Christmassy clementines, this is a moist, dense cake, with a subtle hint of star anise. The cake itself freezes well in a sealed container. Once topped with the barely cooked clementines and syrup, it is best eaten within a day, or two days at most.
Serves 8
140g unsalted butter, at room temperature, plus extra to grease
Plain flour, to dust
140g caster sugar
375g ricotta
3 medium eggs, separated, plus
2 extra egg yolks
Finely grated zest of 3 clementines, plus 3 tbsp juice
175g self-raising flour, sifted
1 tsp baking powder
Pinch of fine sea salt
4-5 seedless clementines
100g caster sugar
4 star anise
75ml clementine juice or orange
Liqueur, such as Grand Marnier or Cointreau
Whipped cream to serve…
