- 1 Yellow Cake mix
- 1 teaspoon Clementine Zest
- Juice of one Clementine
- 1 teaspoon Fresh Ginger, grated
Mix cake according to box directions. Add in Clementine juice, zest and fresh ginger.
Bake according to box directions for two 8 in rounds. (350 for 30 minutes) While cake is baking make syrup.
For the Syrup
- 150 ml of water (just short of 3/4 cup)
- 150g castor sugar (I just used regular sugar) (2/3 cup)
- Piece of fresh ginger, about the size of your thumb, sliced
- Zest and juice from 1 Clementine
In small sauce pan bring water, sugar, ginger and clementine to boil. Stir until thickened, around ten minutes. Strain out chunks of ginger and clementine. Pour into bowl and allow to cool.
Remove cake from oven and allow to cool for 5 minutes in pans. Poke holes in cakes with tooth pick.
Remove cake from oven and allow to cool for 5 minutes in pans. Poke holes in cakes with tooth pick.
Pour syrup over cakes. Let set 10 minutes. Then remove to wire rack to continue cooling.
While the cakes cool, whip up the frosting
For the Frosting
- 8 oz cream cheese, room temperature.
- 8 Tablespoons butter, room temperature.
- 2 teaspoons vanilla
- Zest of 1 clementine
- Juice of 1 Clementine.
- Flesh of one Clementine, pulled a part.
- 2 cups powdered sugar
Beat cream cheese, add butter beat again. Add vanilla, zest, juice and beat again! Add powdered sugar and beat again...once all incorporated add pieces of clementine, beat once more.
Add more juice or powdered sugar to get consistency you desire.
Once cakes have cooled, cut horizontally.
Frost each layer and sides.
Sprinkle a bit of zest on top for color.
1 comment:
This looks AMAZING!!
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