Brimming with Christmassy clementines, this is a moist, dense cake, with a subtle hint of star anise. Once topped with the barely cooked clementines and syrup, it is best eaten within a day, or at most, over a couple of days.
Ingredients
- 140g unsalted butter, at room temperature
- 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
Caramelised clementines
- 4–5 seedless clementines
- 100g caster sugar
- 4 star anise
- 75ml clementine juice or orange liqueur, such as Grand Marnier or Cointreau
WEIGHT CONVERTER
Method
- Preheat the oven to 160°C/Gas 3. Lightly butter a 23–24cm springform cake tin and dust with flour.
- Cream the butter and sugar together using an electric whisk until pale and fluffy. Whisk in the ricotta, egg yolks, and clementine zest and juice until evenly combined. Sift the flour, baking powder and salt together into another bowl.
- In a clean bowl (with clean beaters), whisk the egg whites to stiff peaks. In alternate batches, fold the egg whites and flour mix into the ricotta base until evenly incorporated. Transfer the mixture to the prepared cake tin and bake for 50–60 minutes until risen and a skewer inserted into the middle comes out clean.
- Ten minutes before the cake will be cooked, make the topping. Peel the clementines, removing all pith, then slice crosswise into 1cm rounds and remove all pips.
- Put the sugar and star anise into a dry heavy-based pan over a high heat. When the sugar begins to melt and caramelise, tilt the pan to swirl the syrup so that it colours evenly. As soon as it reaches a terracotta brown colour, add the clementine juice or liqueur, standing back as the hot caramel will splutter. Some of it will harden on contact with the juice, so stir over a medium heat until it melts and you have a thick, glossy caramel. Remove from the heat, add the clementines and toss to coat in the caramel.
- Once the cake is ready, remove from the oven and leave to cool for about 15 minutes (it will sink slightly on cooling. Carefully unmould and transfer it onto a cake stand. While it is still a warm, lightly prick all over with a skewer then drizzle over the caramel and arrange the clementine slices on top. Leave to cool completely. Slice and serve.
Top Tip for making Gordon Ramsay's clementine, star anise and ricotta cake
Gordon says: 'The cake itself freezes well in a sealed container.'
Gordon Ramsay is a celebrity multi-Michelin starred chef. Born who in Scotland, he has restaurants all over the world including the UK, France, Singapore, Hong Kong and the United States. He’s a proud father-of-five (opens in new tab) and many of his recipes are particularly suited to if you’re entertaining for your family or a group of friends. He trained with some of the world’s most renowned chefs including Albert Roux, Marco Pierre White and Guy Savoy and opened his first restaurant, Restaurant Gordon Ramsay, in 1998.
-
Gordon Ramsay's roast potatoes
Gordon Ramsay's roast potatoes are crisp and fluffy but with an extra little kick from chilli and turmeric
By Gordon Ramsay • Published
-
Gordon Ramsay's roast beef fillet
Gordon Ramsay's roast beef fillet is a delicious, succulent recipe that is easy to make and can be on the table in only 50 mins
By Gordon Ramsay • Published
-
Gordon Ramsay's chilli beef lettuce wraps
Gordon Ramsay's chilli beef lettuce wraps are such a tasty little snack or starter - spicy beef wrapped in crisp lettuce leaves and topped with a fragrance sauce.
By Gordon Ramsay • Published
-
Tiramisu crepe stack
Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes...
By Jess Meyer • Published
-
Creamy mushroom and blue cheese buckwheat galettes
Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free...
By Rose Fooks • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Mary Berry's Ultimate Christmas: Recipes, guest stars and where to watch
BBC viewers can enjoy a slice of Mary Berry's Ultimate Christmas in December, with the British chef sharing recipes, tips and tricks to cooking the perfect Christmas dinner.
By Emily Stedman • Published
-
Gordon Ramsay's wife Tana reflects on devastating miscarriage in emotional new post
By Roxy James • Published
-
Gordon Ramsay breaks silence over daughter Tilly's response to Steve Allen 'chubby' comments
By Naomi Jamieson • Published