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Sticky clementine cake with cheesecake cream
- 12 seedless clementines , unpeeled
- 500g golden caster sugar
- 200g butter , softened, plus extra for greasing
- zest 1 lemon , plus a squeeze of juice
- 3 eggs , separated
- 300g ground almonds
- 100g fine polenta or cornmeal
- 2 x 150ml/pint pots natural yogurt
- 250g tub mascarpone
Directions:View on BBC Good Food
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