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Takes: 1 hour (plus cooling time)
Serves: 8
No nutritional information available.
Ingredients
- 1 large clementine, peeled
- 225g butter, softened, plus extra for greasing
- 275g caster sugar
- 275g self-raising flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 4 eggs
- Clementines, peeled, bay leaves, rosemary sprigs and star anise, to decorate (optional)
For the icing:
- 450g butter, softened
- 700g icing sugar
Method
1. Put the large clementine into a saucepan, cover with water and a lid. Bring to the boil, then simmer for 20 minutes or until soft. Drain and leave to cool. When cold, slice in half and remove any pips, Cut each half in half and whizz in a food processor to a chunky consistency.
2. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease two 20cm cake tins and line the bases with baking paper.
3. Put the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl. Using an electric whisk, beat for 2 minutes until light and fluffy. Stir in the clementine pulp. Divide the mixture between the tins and level the surface.
4. Bake for 25 - 30 minutes or until well risen and pale golden. Leave to cool in the tins on a wire rack for 10 minutes, then turn out, peel off the baking paper and leave to cool completely.
5. To make the icing, put the butter and half of the icing sugar into a bowl and beat together using an electric whisk. Add the remaining icing sugar and whisk until light and fluffy.
6. Use a serrated bread knife to carefully slice each cake horizontally to make four thin cakes.
7. Place one cake on a board or serving plate, and spread a generous layer of icing evenly over the cake. Repeat with the remaining layers. Use the remaining icing to coat the cake in a thick layer. Decorate with the clementines, bay leaves, rosemary sprigs and star anise, if using.
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