Campari & Clementine Cake

A cocktail in cake form…..What more could you ask for?! Serve with a dollop of crème fraiche on the side.

For the cake

3 Eggs

250g Ricotta or Thick Greek yoghurt

200g Olive oil

100g Ground almonds

250g Semolina flour (or plain flour if unavailable)

250g Caster sugar

1 tsp Baking powder

Pinch Salt

- Preheat oven to 170C.

- Line a springform 26cm cake tin with baking paper on the base and sides.

- Mix all the ingredients together in a kitchen aid with the whisk or paddle attachment until smooth.

- Pour into the cake tin and bake for 40 mins or until cooked through and golden.

(In this time, do all the prep for the topping: ie. slice the clementines and make the syrup.)

- Remove  the cake from the oven, and keep in the tin whilst you cook the topping.

For the topping

3 Clementines, thinly sliced across, discarding the very top and very bottom slice

(Use a sharp bread knife for this)

2 Clementines, juice of

100g Campari

100g Caster sugar

25g Salted butter

- Place the clementine slices in a shallow baking tray.

- Place the clementine juice, Campari, sugar and butter in a pan and bring to a simmer, then pour over the clementine slices.

- Cover with tinfoil and bake at 150C for 45 mins until tender and syrupy, then remove from the oven.


- Remove the cake from the tin and place on a platter with a rim to it (as some syrup will escape and collect on the base of the plate).

- Prick all over with a skewer then pour over the syrup from the baking tin, then top neatly with the clementine slices.

- Leave to cook until just warm, then cut into slices and serve.

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