Spiced Clementine & Ricotta Cake | DonalSkehan.com, A delicious zingy cake, packed full of flavour. Guaranteed to impress your friends!
  • desserts-baking

Spiced Clementine & Ricotta Cake

December 21

This delicious zingy, spicy festive cake comes courtesy of the very talented Kate Packwood of The Wildflour Bakery in Dublin’s Stoneybatter.  It takes a little time to prepare, but tastes all the better when made with love.


  • serves Serves 8
  • time


  1. 1. Preheat the oven to 170˚C/325˚F/Gas mark 3 and grease and line three 23 cm/9 inch cake pans. In a medium saucepan, melt the butter and the tea together. Bring to the boil then take immediately off the heat and allow to cool slightly. Sieve the flour into a very large bowl and, using a balloon whisk, mix in the bicarbonate of soda, sugar, allspice and rosemary.
  2. 2. Whisking constantly (by hand), add the liquid in a steady stream; keep whisking until incorporated. Add the eggs slowly while still whisking. Add the yoghurt and whisk until smooth. Pour the mixture between the three prepared tins and cook in the oven for 20 minutes, until a skewer inserted into the centre of the cakes comes out clean.
  3. 3. For the Italian meringue, in a large saucepan, mix the water and sugar. Place over a high heat and bring to the mixture to 118˚C (this will take about 20 minutes, but check it regularly with a sugar thermometer).
  4. 4. When the sugar syrup is nearly ready, put the egg whites into the very clean bowl of a stand mixer and whisk until almost stiff, but not dry. You can use a regular whisk here too but an electric one is best. When the sugar syrup reaches 118˚C, immediately pour over the egg whites in a steady stream, with the mixer on a high speed. Keep the mixer on high speed until the meringue is at room temperature. This will take about 20 minutes; you may need to give your mixer a rest halfway through.
  5. 5. When the meringue is at room temperature, add the butter in small lumps, with the mixer still on high. Whisk on high for ten minutes then 3 on low to deflate any air bubbles.
  6. 6. To assemble, beat the ricotta with the orange blossom water and icing sugar.
    On top of the first layer of cake, cover with equal but generous portions of ricotta and Italian meringue buttercream. Put the next layer on top and repeat.
  7. 7. When the three layers are sandwiched together, spoon on a very generous amount of Italian meringue buttercream. Using a palette knife, cover the entire cake, including the sides, and then scraping it back in smooth movements to reveal the texture of the cake.
    When finished, top with clementines, sprigs of rosemary and small chunks of honeycomb and a drizzle of honey.
  8. 8. When finished, top with clementines, sprigs of rosemary and small chunks of honeycomb and a drizzle of honey.
  9. TOP TIP

    Remember to turn the cakes halfway through for even cooking.


For the sponge:

300g unsalted butter

300ml Rooibos tea (brewed strong)

356g plain flour

420g caster sugar

2 tsp bicarbonate of soda

3/4 tsp allspice

1 tsp fresh rosemary, finely chopped

3 organic eggs, beaten

150g natural organic yoghurt

200g ricotta

4 tbsp icing sugar

1 tsp orange blossom water

Honey on the comb or Irish honey

4 clementines, peeled and segmented

Sprigs of fresh rosemary

For the Italian meringue buttercream:

300g organic egg whites

600g caster sugar

270ml water

900g unsalted butter, softened and mashed with a fork


You'll Need

23cm/9 inch cake pans x3

Saucepan x2

Large mixing bowl x2

Pallete Knife