If you fancy a fresh, light, citrusy cake for a change from the rich chocolate varieties, this mandarin orange cake is for you. The light sponge layers are topped with a light citrusy cream and fresh mandarin orange segments. If mandarins aren't in season, try using drained mandarins from a tin.
Makes: 1 (18cm) cake
150g self raising flour, sifted
150g caster sugar
150g unsalted butter or margarine
1/2 teaspoon vanilla extract
2 tablespoons icing sugar
2 tablespoons Cointreau or Grand Marnier
225ml whipping cream
250g mandarin orange segments, or 1 (310g) tin, drained
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Directions Preparation:30min › Cook:35min › Extra time:1hour › Ready in:2hours5min
Cake: Preheat the oven to 170 degrees C. Grease two 18cm cake tins, then line the bottom and sides with baking paper.
Add the sifted flour into a bowl along with the sugar, butter, vanilla and eggs then beat well with a wooden spoon or electric mixer, until the mixture is light in colour and fluffy.
Divide the cake mixture evenly between the two cake tins, and bake in the preheated oven for 30 to 40 minutes, or until the cakes test done in the centre. Invert onto a wire rack to cool.
Citrus Cream: Whip together the icing sugar, orange liqueur and cream until stiff peaks form.
To Assemble: When the cake is cool, place the first layer on a cake plate and top with half of the citrus cream. Arrange orange segments over the top, then cover with the second cake. Top the cake with the remaining cream, then with the remaining orange segments.
For best results, chill in the fridge for a bit before serving to allow the cake to set nicely.
For even more citrus flavour, try adding 1 to 2 teaspoons of finely grated orange zest to the citrus cream.
Instead of orange liqueur, you could use 2 teaspoons of orange flower water in the citrus cream for a non-alcoholic cake.
Other fresh fruits could work just as well with this cake and the citrus cream. Raspberries would work a treat.