Ingredients

Method

• 250 g cream cheese
• 2 T cream
• 2 t vanilla paste
• 2 t ClemenGold® zest
• 4 T caster sugar
• 1 x 260 g Madeira butter cake loaf
• 2 ClemenGold® seedless mandarins, peeled and halved
• honey, for drizzling

Method

Ingredients

1 Beat the cream cheese, cream, vanilla paste, ClemenGold® zest and caster sugar together until light and pipable. Spoon the mixture into a piping bag.

2 Cut the Madeira cake in half horizontally (or make little cakes by cutting the cake into slices). Gently remove the crust using a bread knife.

3 Spread the whipped cream on both halves of the cake, then place the ClemenGolds® on one half of the cake.

4 Sandwich the two halves together, and pipe some extra cream along the sides. Tidy using a spatula, then wrap the cake tightly in clingwrap. Chill for an hour or overnight.

5 To serve, remove the cling wrap and slice the cake. Drizzle over a little honey.

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