Clementine layer cake

Clementine layer cake

By Edd Kimber, Olive Magazine

This is a festive spin on a classic victoria sponge – instead of jam and cream, it is layered with a homemade clementine curd (you can use shop-bought if you prefer) and a champagne-spiked cream.


Total Time: 1 hour 20 minutes + cooling
Yield: serves 10-12 Easy


Ingredients

CLEMENTINE CURD

  • Clementines 2, zested, plus a little extra for decoration
  • Lemon 1, zested
  • Caster sugar 100g
  • Eggs 2 large
  • Clementine juice 50ml (2-3 fruits)
  • Unsalted butter 100g, softened

CLEMENTINE CAKE

  • Unsalted butter 225g, softened, plus extra for the tins
  • Caster sugar 225g
  • Clementines 4, zested
  • Eggs 4 large
  • Vanilla extract 1 tsp
  • Self-raising flour 225g

CHAMPAGNE WHIPPED CREAM

  • Double cream 600ml
  • Icing sugar 2 tbsp
  • Champagne 50ml
  • Vanilla extract 1 tsp


Method

Step 1

For the curd, put the zest, sugar, eggs, and clementine juice into a pan and cook over a low heat, stirring, until the mixture has thickened enough to coat the back of a wooden spoon. Pour into a small bowl and add the butter, stirring until melted and combined with the curd. Pour the curd into a sterilized jar and chill.

Step 2

Heat the oven to 180C/fan 160C/gas 4 and butter and base-line 2 x deep 20cm springform cake tins.

Step 3

To make the cake layers, put the butter, sugar and zest into a large bowl and beat together using electric beaters for 5 minutes or until light and fluffy. Add the eggs one a time, beating until fully combined before adding another. Add the vanilla and mix briefly to combine. Add the flour and 1/4 tsp of salt, and fold gently until a smooth batter is formed. Divide equally between the prepared cake tins and spread into an even layer. Bake for 25 -30 minutes or until the cake springs back to a light touch. Cool in the tins for 10 minutes before removing onto a wire rack to cool fully.

Step 4

For the cream, whip all the ingredients until the mixture holds soft peaks. Use a serrated knife to carefully cut each cake layer horizontally into two thin layers. Put the first cake layer onto a serving plate and top with 1/4 of the cream, spreading until it reaches the edge of the cake. Spread over 1/3 of the curd, teasing it slightly over the edge of the cream. Repeat with the second and third cake layers, topping with the final cake layer. To finish, spread the remaining cream over the top of the cake and finely grate over a little extra clementine zest.

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