Clementine and Ginger Cake

 







       For the Cake

• 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. 

 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. 

Allow to set up in fridge.