Developed by Abigail Donnelly for Woolworths TASTE.
Serves: 8
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 45 minutes
For the cake:
For the icing:
For the ClemenGold mandarin curd (if making):
1. Prehear the oven to 180°C.
2. Using an electric hand mixer, cream the butter and sugar in a large mixing bowl until pale and fluffy. Add two eggs and two yolks and mix. Add the remaining eggs, egg yolks and vanilla and mix again.
3. Sift together the flour and baking powder, then add to the egg mixture, alternating with the yoghurt and zest of the citrus fruit. Add the juice of 1 ClemenGold mandarin.
4.Grease 2 x 15 cm cake tins and fill each ¾ of the way. Bake for 40 to 45 minutes, or until a skewer comes out clean. You can also bake as one large cake for 1 hour. Allow to cool completely.To make the ClemenGold mandarin icing:
Cream the butter and icing sugar until pale and fluffy, then mix in the ClemenGold mandarin zest for 2 minutes. Add the juice of 1 ClemenGold mandarin if desired.
To make your own ClemenGold mandarin curd:
Place the citrus juices, caster sugar and butter in a glass bowl over a gently simmering pot of water. Stir until dissolved. Add the eggs and egg yolks one at a time, whisking well. Continue whisking in a figure of eight until the curd thickens. Remove from heat and whisk every 5 minutes while cooling to prevent a skin from forming.
Once the cakes are cool, sandwich them together with the curd and ice with the ClemenGold mandarin icing. Decorate with citrus slices and nasturtiums.
