Servings: 10 slices
Ingredients
Cake
- 150 gram plain flour maida or all purpose flour
- 125 gram sugar
- 120 gram butter
- 3 eggs small
- 25 ml clementine juice or orange juice
- 1 tbsp poppy seeds
- 1 tsp baking powder
- 2 tbsp clementine zest fresh or orange zest
- pinch of salt
Clementine / Orange curd
- 75 ml clementine juice or orange juice
- 1 tbsp clementine zest or orange zest
- 1 egg
- 75 gram sugar
- 75 gram butter unsalted, cut into 1cm cubes
- 1/2 tbsp corn starch or arrow root powder
Frosting
- 225 gram mascarpone or cream cheese if mascarpone is not available
- 125 gram double cream or heavy cream or pouring cream
- 150 gram icing sugar or frosting sugar
Instructions
Cake
- Grease a 6inch baking round baking
- Sift flour and baking powder
- Beat together the sugar and butter until it's white and fluffy. About 2-3 minutes. Add in the eggs, orange juice and beat on a medium speed until it's fluffy, another 2-3 minutes
- Slowly add in the flour mix until it's fully incorporated
- Mix in clementine zest and poppy seeds
- Bake at 175C for 30-35 minutes or until a skewer comes out clean when inserted in the middle
- Remove from oven, let it cool for 10 minutes. Let the cake cool over a wire rack
Clementine / Orange curd
- Beat the eggs and set it aside
- Mix in clementine juice and cornstarch until it's smooth paste
- Set a thick bottom pan on low heat and add in sugar, clementine juice and cornstarch
- Cook, stirring it constantly, until the mixture thickens and is bubbling. About 2-3 minutes
- Pour the hot mix in the beaten eggs while whisking furiously (it's super important to make sure the eggs don't turn into solids)
- Return the mix to the heat until it thickens, about 2-3 minutes. Keep stirring continuously
- Remove the mix from the heat and add in butter. Whisk until the butter melts
Frosting
- Beat icing sugar and butter until fluffy and white, about 3-4 minutes
- Add in the cream and mascarponse and beat for another 2-3 minutes until it's firm and fluffy
Assemble the Cake
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