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Ingredients
| 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 |
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Create new shopping listNaked Clementine Cake
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Method
CakePreparation:
- 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.
Frosting:
- Beat the icing sugar & butter until fluffy.
- Add orange juice and beat until the mixture is smooth.
Cake Decoration:
- 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.
