Step 2 Split the orange slices into 2 batches and place 12 to 15 slices in syrup at a time. Cook, stirring, over medium heat until sugar dissolves, about 5 min. Refrigerate until ready to serve.Step 1 In a large saucepan, combine 4 cups (1 L) sugar with water 4 cups (1 L) and cinnamon sticks.

Serve wedges of cake topped with a dollop of cheesecake cream and a drizzling of syrup.Ĭombine all ingredients until well blended.

Invert fully cooled cake onto serving platter. Bake in preheated oven until a skewer inserted near center comes out clean, about 1 hour. Spoon batter carefully over candied clementine slices in springform pan. Stir pulp into butter-sugar mixture, along with ground almonds, farina and yogurt. Place segments in food processor and process until pulpy. Peel 3 remaining zested clementines and separate into segments. (Reserve lemon juice for cheesecake cream.) Beat in eggs one at a time. Set aside to cool.īeat remaining 1 cup sugar with the ½ cup butter, lemon zest and half of the clementine zest until pale. Boil gently uncovered, stirring occasionally, for about 10 minutes or to desired thickness - up to 30 minutes if you prefer a thicker sauce. Squeeze juice from 4 of the zested clementines. Divide zest in two and reserve one half for cheesecake cream. Arrange slices neatly over bottom of springform pan, overlapping where necessary. Use a slotted spoon to lift out clementine slices from syrup. Meanwhile, grease a 10-inch springform pan and line with parchment. Add clementine slices, cover and cook until slices are tender, about 20 minutes. In a small pan, combine 1 ¼ cups sugar with the water and bring to a simmer. Thinly slice 5 clementines, rind on, horizontally, discarding ends.

Candied clementine slices