Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
For the curd, put the zests, sugar, eggs and clementine juice into a pan and cook over a low heat, stirring, until the mixture has thickened enough to coat the back of a wooden spoon. Pour into a small bowl and add the butter, stirring until melted and combined with the curd. Pour the curd into a sterilised jar and chill.
Heat the oven to 180C/fan 160C/gas 4 and butter and base-line 2 x deep 20cm springform cake tins.
To make the cake layers, put the butter, sugar and zest into a large bowl and beat together using electric beaters for 5 minutes or until light and fluffy. Add the eggs one a time, beating until fully combined before adding another. Add the vanilla and mix briefly to combine. Add the flour and 1/4 tsp of salt, and fold gently until a smooth batter is formed. Divide equally between the prepared cake tins and spread into an even layer. Bake for 25 -30 minutes or until the cake springs back to a light touch. Cool in the tins for 10 minutes before removing onto a wire rack to cool fully.
For the cream, whip all the ingredients until the mixture holds soft peaks. Use a serrated knife to carefully cut each cake layer horizontally into two thin layers. Put the first cake layer onto a serving plate and top with 1/4 of the cream, spreading until it reaches the edge of the cake. Spread over 1/3 of the curd, teasing it slightly over the edge of the cream. Repeat with the second and third cake layers, topping with the final cake layer. To finish, spread the remaining cream over the top of the cake and finely grate over a little extra clementine zest.