
Ingredients:
Cake
300g unsalted butter
300g caster sugar
6 eggs
dash of vanilla extract
300g self raising flour
1 teaspoon baking powder
Mandarine Curd
275g caster sugar
2 teaspoons Cornstarch
2 large Eggs
2 large Egg Yolks
120ml fresh mandarine juice
1 tablespoon fresh lemon juice
85g unsalted butter, cut into cubes
Mascarpone Filling
250g mascarpone
50g sieved icing sugar
dash of vanilla extract
200ml fresh double cream
4-5 passion fruit pulp
Method:
- Preheat oven to Gas 4/180°C/160°C. Grease and line 2 x 18cm loose bottom cake tins.
- Start making the cake sponge, in a mixing bowl cream the sugar and butter until fluffy. Gradually add the eggs, vanilla extract then fold in the flour and baking powder.
- Divide the cake mixture between the two cake tins, place on middle shelf in oven and bake for 20-25 minutes. Allow to sit in the cake tins for 10minutes before turning out to cool on wire rack.
- While the cake is baking, make the curd. Combine all the curd ingredients into saucepan on a gentle heat and whisk until it starts to bubble and thickens, approx.10mins. Allow to cool.
- For the filling, place the mascarpone, icing sugar, vanilla extract in a mixing bowl and whisk together. Gradually add the cream and whisk until the mixture holds soft folds.
- Cut the passion fruit and scoop out the pulp and set aside.
- Arrange one cake on serving plate and spread half of the mascarpone cream, two thirds of the curd and half the passion fruit pulp on top. Add second cake on top, spread remainder of mascarpone cream, curd and passion fruit pulp on top.
- Cut, serve and enjoy.


