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3 tablespoons clementine juice
200g ricotta
175g soft salted butter, plus extra
275g caster sugar
4 medium free-range organic eggs
250g self-raising flour, plus extra
150g fresh cranberries (or thawed)
finely grated zest of 4 clementines
2 tablespoons caster sugar
reserved peel of 1 clementine, cut julienne
2 tablespoons icing sugar
1 teaspoon clementine juice
Grate 4 Clementines.
Juice 1 - 2 Clementines, keep the peel.
Place the ricotta into a bowl.
Stir in the clementine juice.
Set the ricotta mixture aside for now
Beat butter and sugar until creamy.
Scrape the sides of the bowl clean.
Add the ricotta mixture.
Beat it into the butter - sugar mixture
Add the eggs 1 by 1, beating each one into the mixture.
Add the flour in 3 parts, folding it in.
Fold in until all the flour is combined.
Briefly fold in the Clementine zest, do not fold to long.
Place the extra flour in a medium sized bowl
Add the cranberries to the bowl.
Toss the berries with the flour until coated.
Stir the berries into the batter.
Preheat the oven to 180°C / 160°C Fan and butter the baking tin
Place baking paper in the tin.
Spoon the batter into the tin.
Smoothen the top.
Place the tin in the middle of the oven.
The baking time for this cake is 1 hour and 10 minutes, for us exactly right, but check with a skewer, to be absolutely sure
How to make candied mandarin peel
Cut the saved peel julienne (thinly).
Dissolve the sugar in the water.
Bring the water to the boil.
Place the peel in the syrup.
Let gently boil for 5-6 minutes.
Let cool on baking paper.
Let the cake cool in the baking tin.
How to make the glaze
Place icing sugar and juice in a bowl.
Stir it together into a thick liquid glaze.
Drizzle the glaze over the cake.
Place candied Clementine peel and red currants on top.
Allow the glaze to set and serve the cake with tea or coffee.
Enjoy!