Yield: 12 servings

12 seedless clementines, divided

2 3/4 cups superfine sugar, divided

1 1/4 cups water

1/2 cup (1 stick) butter, at room temperature, plus extra for greasing the pan

Grated zest of 1 lemon (colored portion of peel)

3 eggs

1 (10-ounce) package blanched ground almonds (2 1/2 packed cups)

1/4 cup farina (uncooked Cream of Wheat)

2 small (7-ounce) tubs plain Greek yogurt, divided

1 small (8-ounce) tub mascarpone cheese

Juice of 1 lemon

1. Thinly slice 5 whole clementines (including the rind) horizontally, discarding the ends.

2. In a small pan, combine 1 1/4 cups sugar and water; bring to a simmer. Add clementine slices, cover and cook until slices are tender, about 20 minutes.

3. Meanwhile, grease a 10-inch springform pan with butter and line with parchment paper.

4. Use a slotted spoon to lift clementine slices from the syrup. Arrange slices neatly over the bottom of the springform pan, overlapping where necessary. Grate the zest (colored portion of peel) from the remaining 7 clementines. Reserve half the zest to use in the cheesecake cream. Squeeze the juice from 4 of the zested clementines.

5. Stir clementine juice into the syrup remaining in the pan. Boil gently, stirring occasionally, for about 10 minutes or to desired thickness (up to 30 minutes if you prefer a thicker sauce). Set aside to cool.

6. Preheat the oven to 325 degrees. Beat 1 cup sugar with softened butter, lemon zest and the half the clementine zest until pale. Beat in eggs one at a time.

7. Peel the 3 remaining zested clementines and separate into segments. Place segments in food processor; pulse until pulpy. Stir pulp into butter-sugar mixture along with ground almonds, farina and 1 tub yogurt. Mix until smooth.

8. Spoon batter carefully over candied clementine slices. Bake until a skewer inserted near the center comes out clean, about 1 hour. Cool cake in the pan on a rack.

9. As the cake bakes, make the cheesecake cream. Combine the remaining tub of yogurt, mascarpone, the remaining 1/2 cup sugar, lemon juice and the remaining clementine zest until well blended. Refrigerate until ready to serve.

10. Invert fully cooled cake onto a serving platter. Peel off parchment. Serve wedges of cake topped with a dollop of cheesecake cream and a drizzling of syrup.

Per serving: 575 calories; 33g fat; 13g saturated fat; 95mg cholesterol; 11g protein; 65g carbohydrate; 55g sugar; 5g fiber; 40mg sodium; 175mg calcium.

Adapted from the BBC's food blog, Good Food, bbcgoodfood.com.