Ingredients

Method

• 200 g unsalted butter, softened
• 200 g caster sugar
• 200 g ground almonds
• 100 g fine polenta
• 1½ t baking powder
• ½ t fine salt
• 3 large free-range eggs
• 1 ClemenGold®, zested
• ¼ cup ClemenGold® juice
• ClemenGold® slices, to decorate
For the syrup: 
• ½ cup ClemenGold® juice 
• 125 g icing sugar 
• a pinch salt 
For the dark chocolate ganache: 
• 200 g dark chocolate, finely chopped 
• 1 cup cream 
• 25 g unsalted butter 
• a pinch fine salt 

Method

Ingredients

1. Preheat the oven to 180°C (160°C fan-forced). Grease and line a 23 cm springform cake tin with baking paper.
2. In a large bowl, beat the butter and caster sugar until pale, light and fluffy.
3. In a separate bowl, combine the ground almonds, polenta, baking powder and salt.
4. Add one egg to the butter mixture, followed by a spoonful of the dry ingredients. Continue alternating with the remaining eggs and dry ingredients until fully incorporated.
5. Stir in the ClemenGold® zest and juice until evenly combined.
6. Spoon the batter into the prepared tin and smooth the top. Bake for 40–45 minutes or until golden and a skewer 7. inserted into the centre comes out mostly clean.
7. While the cake bakes, make the syrup. Place the ClemenGold® juice, icing sugar and salt into a bowl and whisk until dissolved.
8. Remove the cake from the oven and place the tin on a wire rack. Using a skewer or cake tester, prick the cake all over. Slowly pour the warm syrup over the hot cake, allowing it to absorb gradually.
9. Allow the cake to cool completely in the tin, then remove and top with the ganache and ClemenGold® slices.
10. To make the ganache, place the chocolate into a heatproof bowl.
11. Place the cream, butter and salt in a small saucepan over a medium-low heat until steaming and just beginning to simmer.
12. Pour the hot cream mixture over the chocolate and allow to stand for 2 minutes.
13. Stir gently from the centre outward until the ganache is smooth, glossy and fully combined. Use immediately as a glaze.

Find more ClemenGold® recipes here

Recipe and production: Bianca Strydom

Food assistant: Chevonne Fourie

Photography: Shavan Rahim

Videography: Romy Wilson

Woolworths Easy to Peel ClemenGold®️ mandarins are the ultimate baking citrus. Intensely sweet, deeply fragrant and effortlessly easy to peel, they bring a golden, sun-ripened flavour to everything they touch. Whether you’re zesting, juicing, or layering them into a dense polenta cake, choose Woolworths' ClemenGold®️ mandarins for citrus that truly delivers.

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