Naked Clementine Cake

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.