![]() ♥ Other orange varieties can be substituted for this recipe, tangerines being the closest alternative. ♥ The sponges freeze well (without the icing). Add the pulp just before finishing the cake. The icing can be made up to 3 days ahead, without the clementine pulp, and stored in the fridge. Whisk the mascarpone, butter and icing sugar together until smooth and fluffy, then stir in the reserved clementine pulp.Ħ Place one sponge on a serving plate and spread over half the icing, then sandwich together with the second sponge and spread the remaining icing on top. Peel off the lining paper from each sponge (see tips).ĥ Meanwhile, make the icing. Leave to cool in the tins until cold enough to handle, then turn out on to a wire rack to cool down completely. Divide the mixture into the tins and level the tops.Ĥ Bake in the oven for about 30-35 minutes until well risen and springy to the touch. ![]() Beat together with an electric hand whisk until light and fluffy, then stir in all but 1 tablespoon of clementine pulp. Roughly chop the flesh and peel to a pulp and transfer to a bowl.ģ Measure the baking spread, sugar and flour into a bowl and add the eggs. Leave to cool, then slice into quarters and remove any pips or bits of pith. Bring to the boil, then simmer for 30-40 minutes until soft. Preheat the oven to 180C/160C fan/gas 4, then grease the tins with baking spread and line each base with a disc of baking paper.Ģ Place the whole clementine(s) with skin on in a pan of water and cover with a lid. Everyone loves this!Ģ75g (10oz) cold baking spread, plus extra for greasingġ large or 2 small clementines (see tips, about 125g/4½ oz), peel left onġ You will need two 20cm (8in) round, loose-bottomed sandwich tins. ![]() This cake has an impressively well-risen deep sponge, flecked with soft orange peel, and using the whole clementine gives a wonderful moistness.
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