WHEN it comes to baked treats, you can trust Mary Berry – and this tangy cake is a must this Easter weekend.

If there's one person who knows a thing or two about scrumptious desserts it's chef and food writer Mary Berry, 88.

For this sunny Easter, the food fan has shared a mouth-watering recipe for a citrussy clementine cake that your guests will love.

According to BBC, this dessert will feed between six to eight people – although we wouldn't blame you if you finished it all by yourself.

Ingredients

For the crystallised clementines

• 2 clementines
• 4 tbsp thin-cut orange marmalade
• 100g/3½oz granulated sugar

For the cake

• 1 large clementine
• 225g/8oz baking spread, straight from the fridge, plus extra for greasing
• 275g/9¾oz caster sugar
• 275g/9¾oz self-raising flour
• 1 tsp baking powder
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 4 large free-range eggs

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For the icing

• 225g/8oz butter, softened
• 350g/12oz icing sugar

Method

Crystallised clementines

Remove the peel of the clementines with a peeler, keeping the peel in a large piece.

Roll up the peel and thinly slice to make long, very thin strips.

Put the marmalade into a sauce pan, add two tablespoons of water and the peel.

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Let it gently simmer for five minutes and stir until the peel is sticky.

Sprinkle the granulated sugar onto a plate.

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Add the peel and gently stir until it's covered in sugar.

Spoon onto a piece of baking paper and let to dry for a few hours.

The cake

To prepare the cake, put the large clementine into a saucepan, cover with water and a lid.

Mary instructed to bring the mixture to boil and then simmer for around 20 minutes until the clementine becomes soft.

Once the time is up, drain and set aside to cool. When cold, slice in half and remove any pips.

Cut each half in half and chuck in a food processor to achieve a chunky consistency.

Preheat the oven to 180C/160C Fan/Gas 4.

Grease two 20cm/8in sandwich tins and line the bases with baking paper.

Whilst the oven is heating, add the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl.

Using an electric whisk, beat for around two minutes – you should reach a light and fluffy batter.

Then stir in half of the clementine pulp (reserve the remainder for the icing).

Divide the cake batter between the tins and level the surface.

Let the cake bake for about 25–30 minutes, until well risen and pale golden in colour.

Let it cool in the tins on a wire rack for about ten minutes and then turn out, peel off the baking paper and leave to cool completely.

Icing

For the icing, add the butter and half of the icing sugar into a bowl and mix.

Add the clementine pulp and beat together using an electric whisk.

Add the rest of the icing sugar and whisk until the consistency is light and fluffy.

Assembling the cake

Using a bread knife, slice each layer of the cake horizontally – this will leave you with four cakes.

Place one cake on a serving plate and carefully spread a quarter of the icing evenly.

Repeat the same step with the remaining layers, stacking them on top of one other.

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Swirl the icing on the top layer.

Arrange the crystallised clementines in a ring on top.

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