For the cake:

  • 150 g soft butter, plus extra for greasing
  • 150 g Butterlicious spread
  • 300 g caster sugar
  • 4 medium eggs
  • 125 g flour
  • 200 g ground almonds
  • 1 heaped tsp baking powder
  • Zest of 3 clementines
  • 1 tbsp toasted flaked almonds

Candied clementines:

  • 2 clementines, finely sliced
  • 200 g caster sugar


  • 350 ml double cream
  • Juice of 2 clementines
  • 4 tbsp icing sugar, sifted

To decorate:

  • Herbs


  1. 1

    Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the bases of three 18cm cake tins.

  2. 2

    Cream together butter and sugar until light and fluffy, about 5-7 minutes. Gradually add the eggs, beating well between each addition. Add the clementine zest.

  3. 3

    Sift in the flour and baking powder and add the ground almonds. Mix gently to just combine.

  4. 4

    Divide the mixture between the 3 cake tins and bake the cakes for 35 minutes, until golden and springy to the touch. Remove from the oven, leave to cool in the tins for 5 minutes, then turn out onto wire racks and leave to cool completely.

  5. 5

    While the cakes are cooling, make the candied clementines. Increase the oven temperature to 200°C/180°C fan/gas mark 6. Place the sugar and 200ml water in a medium saucepan over a low heat and stir to dissolve the sugar. Once the sugar has dissolved, increase the heat and bring up to a simmer. Add the clementines and simmer them for 5 minutes. Place them on a baking tray lined with baking parchment and place in the oven for 10-12 minutes. Remove from the oven and leave to cool.

  6. 6

    To make the cream, combine the double cream, clementine juice and icing sugar in a medium bowl, and whisk the cream to medium peaks.

  7. 7

    Place one cake on a cake stand and spread a third of the cream on top, place the second cake layer on top, and repeat. Top with the third layer and spread on the remaining cream.

  8. 8

    Place the candied clementines on top and scatter over the toasted flaked almonds. Scatter over sprigs of herbs to decorate.

Nutritional Details

Each serving provides
  • Energy 2604kj 622kcal 31%
  • Fat 41.3g 59%
  • Saturates 17.4g 87%
  • Sugars 45.4g 50%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1930kj/461kcal

Each serving provides

53.3g carbohydrate 2.1g fibre 8.4g protein

Show us how you cook it!
Back to top