Sponsored Post: Mandarin, Nut and Cream Celebration Cake Recipe

You might remember this post with Stork where I told you that World Baking Day was a thing? Well guess what? Today's that day, and I'm back again to talk you through what I've baked, how I baked it, and who I baked it for... 

Pictured is honestly my favourite cake in the world, and definitely the one I associate with my Birthday though this was the first time in a couple of years I got to have a slice. It's definitely not my creation, one my Mum always makes so I got her help on this one as it was the cake I just HAD to tell you about. And I'm totes not going to lie and pretend that I did this all by myself, lets just say I was my Mum's sous chef, but you know, it wouldn't be the amazing cake it is without her help. Just saying. Plus, most of the fun of baking is doing it with someone right? 

We baked it for my Dad who's birthday it was a couple of days ago, but I totes chose it for me, oops!

So here it is, here's the recipe for this wonder cake. Trust me, it's heavenly... 

Mandarin Sponge Cake

Ingredients

6oz/170g Self Raising Flour

6oz/170g Caster Sugar

6oz/170g Stork Margarine

1oz/28g Icing Sugar

3 Eggs

12oz/350g (drained weight) Mandarin Segments (this is two 300 gram tins)

300ml Double Cream

Bag Chopped Hazelnuts or Mixed Nuts

To Bake Cake

1.   Pre-heat the Oven to 180C.

2.   Grease & line two sandwich cake tins (7" tins).

3.   Cream together the butter & sugar until light and fluffy.

4.   Then gradually add/mix in the eggs.

5.   Fold in the flour.

6.   Once all mixed in, divide the mixture equally between the two sandwich cake tins and level off the mixture in each tin.

7.   Place on middle shelf in oven and cook for 20-25 minutes until golden brown and springs back when touched.

8.   Leave to cool for 10 minutes in the tin before taking out of tin and allowing to cool further on wire rack.

For Decoration

1.   Toast the nuts in a dry frying pan, taking care not to burn them. Keep your eyes on them as the minute you take your eyes off the pan they will burn!

2.   Whip the double cream and add icing sugar to sweeten slightly to personal taste. Be careful not to over whip.

3.   Drain mandarins. Keep best segments to decorate the top of the cake and roughly chop the remaining segments (remembering to discard the liquid created when chopping).

The Cake

1.   Once the cake is cool spread an even layer of cream on one half and the top with the chopped up mandarins. This is the bottom half of the cake.

2.   Put the other half of the cake on top so the layer of cream and mandarins is in the middle.

3.   Evenly cover the sides with cream.

4.   Spread the nuts on some parchment paper.

5.   Pick up the cake and then roll the sides of the case in the nuts until the sides are evenly covered.

6.   Spread the cream evenly on the top and decorate with the mandarin segments.

7.   If you had cream left over, if you wished you could pipe the cream on top of the cake for further decoration and to make the cake extra special. 

Finally - Eat and Enjoy

Trust me, this cake is incredible and you need to make it! If you do, send me a photo, I'd love to see!

And lastly, HAPPY WORLD BAKING DAY!

What's your favourite cake?

Lorna x

*This post is sponsored by Stork, but as always, all views are my own!

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