1.

First, pre-heat your oven to 180C Fan/200C/400F. 

 

2.

Line your cake tin with butter and baking paper (If you're unsure about how to do this, please see the video at the bottom of the page).

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 3. 

Using a grater or zester, zest your clementines, and set the zest to one side.

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4.

Peel the clementines, and slice into rounds (see video for example)

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5.

In a large heavy bottomed pan, heat 1 cup of caster sugar and one cup of water until it's simmering.

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6.

When the sugar and water are simmering, using a pair of tongs carefully place your clementine slices into the pan. Simmer for around ten minutes. 

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7.

After the ten minutes are up, carefully remove the clementine slices and place them, spread out, on a tray lined with baking paper, make sure they're not touching otherwise they'll stick together.

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8.

Simmer the sugar and water mixture for a further 5 minutes to create a syrup. Set aside.

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9.

In the bowl of a stand mixer (or a large baking bowl if not using a stand mixer) beat the butter for around 5 minutes with the paddle attachment.

 

 10. 

Sieve in the caster sugar, and beat for a further five minutes, until light and fluffy.

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11.

Beat in the clementine zest and vanilla extract.

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12.

Beat in the eggs one at a time.

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13.

Slowly add in your buttermilk (if you can't find buttermilk, make your own by adding 1/2tbsp vinegar or fresh lemon juice to 100ml of milk, then let it sit at room temp for about half an hour until it curdles).

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14.

Sieve in your flour and baking powder and fold that in, being careful not to over mix.

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15.

(At this point, if you are using baking strips you should place them around your cake tin)

To assemble, line the bottom of your cake tin with the clementine slices, you can go up the sides of the tin as well if you wish. Pour over half of the syrup.

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16.

Carefully pour your cake mixture into the tin and level.

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17.

Bake in the oven for 40-60 minutes, or until a skewer, when inserted, comes out clean. If you find your cake is starting to look a little brown on the top, cover it with a piece of baking paper.

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18.

Remove the cake from the oven and set aside to cool for around 15 minutes.

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19.

When the cake is slightly cooler, remove it from the cake tin, and tip it upside down onto a cooling rack.

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20.

While the cake is cooling, make the filling. Crush the seeds of five cardamom pods with a pestle and mortar and set to one side.

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21.

In the bowl of a stand mixer fitted with the whisk attachment (or you can use a large mixing bowl and an electric whisk), whisk the mascarpone and double cream together until thick.

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22.

Sieve in the icing sugar, and pour in the crushed cardamom pods, whisk again until they are fully incorporated. Set to one side.

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23.

When your cake is cool enough, slice it into three and brush with the remaining syrup.

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24.

To assemble the cake, place the bottom layer onto a cake board and either spread or pipe the cream mixture round the edge. Fill the middle with around 2-3tbsps of the plum and cardamom jam. Pipe or spread more of the cream mixture on top of the jam, repeat this for the next layer.

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25.

Your top layer of cake should be the one with the clementines on the outside, place the final layer on top of the cake, and pipe more cream on if you wish.

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26.

Enjoy!