|225 g g||Self-Raising Flour Self-Raising Flour|
|625 g g||Butter Butter|
|225 g g||Caster Sugar Caster Sugar|
|4 large large||Eggs Egg|
|2 tbsp tbsp||Milk Milk|
|1 pieces piece||Vanilla Pod Vanilla Pod|
|6 pieces piece||Clementines Clementine|
|300 g g||Icing Sugar Icing Sugar|
Naked Clementine Cake
- Preheat your oven to 180˚C.
- Grease three 15cm round cake tins and line with parchment paper.
- Sift the flour and salt into a small bowl.
- Cream the 225g of butter & 225g of sugar in a mixing bowl until light and fluffy.
- Add the eggs, one at a time, beating well.
- Beat in the scrapped vanilla pod and the zest of 4 clementines.
- Mix the flour in gently until combined, adding a little milk to give a dropping consistency.
- Divide the batter evenly among the tins and bake for 25-30 mins, insert a skewer into the centre of the cakes to ensure baked correctly.
- Leave to cool for a few mins, then transfer out on to a wire rack to cool.
- Beat the icing sugar & butter until fluffy.
- Add orange juice and beat until the mixture is smooth.
- To assemble, place one of the cake layers onto a serving plate and spread over a quarter of the icing.
- Place the second on top and repeat.
- Put the last cake on top, bottom side up.
- Spread half of the remaining icing over the top and sides of the cake, place the cake into the fridge for about 10-15 mins to set slightly.
- Spread the rest of the icing around the sides of the cake, then use a butter knife to scrape some away from the icing from the side to make the “naked” look cake.
- Decorate the top with clementine slices & festive berries.