Clementine Cake with Ricotta, Simple Glaze, and Candied Clementines

Ingredients

• 16 clementine(420g)
• 23 egg(150g)
• 32 vanilla bean(8g)
• 41 teaspoon vanilla extract(4g)
• 5150 g brown sugar(150g)
• 6120 g salted butter, melted(120g)
• 7250 g ricotta cheese(250g)
• 8200 g all-purpose flour(200g)
• 91 packet baking powder(10g)
• 103 tablespoon Philadelphia cream cheese(45g)
• 110.5 lemon juice(15g)
• 122 tablespoon powdered sugar(16g)
• 131 teaspoon vanilla extract(4g)
• 141 tablespoon butter(14g)
• 151 teaspoon honey(7g)

Instructions

1. 1Preheat the oven to 180°C (356°F).
2. 2Peel 4 clementines and place them in a mixer bowl with the eggs, brown sugar, and vanilla (beans or extract).
3. 3Blend for a few minutes until the mixture is very smooth.
4. 4Add the ricotta cheese, then the flour mixed with baking powder, and finally the melted salted butter.
5. 5Mix until the batter is homogeneous.
6. 6Pour the batter into a Charlotte mold.
7. 7Bake for 45 minutes at 180°C, then increase to 200°C (392°F) and bake for an additional 5 minutes for a golden finish.
8. 8Let the cake cool completely before unmolding.
9. 9For the glaze, mix the Philadelphia cream cheese, lemon juice, and powdered sugar until smooth.
10. 10Pour the glaze into the clean Charlotte mold.
11. 11Place the cooled cake back into the mold to coat the bottom with glaze.
12. 12For the candied clementines, separate the segments of 2 clementines.
13. 13In a pan, melt the butter and add the clementine segments and vanilla (liquid or bean).
14. 14Optionally, drizzle with honey for extra sweetness.
15. 15Cook until the clementines are candied.
16. 16Pour the candied clementines over the glazed cake.
17. 17Finish with a little clementine zest for freshness.