Mandarin Cointreau Cake
|Caster sugar||3⁄4 Cup (12 tbs)|
|Plain flour||2 Tablespoon|
|Self raising flour||1⁄3 Cup (5.33 tbs)|
|Custard powder||1⁄2 Cup (8 tbs)|
|Ground almonds||1⁄3 Cup (5.33 tbs)|
|Mandarin rind||2 Tablespoon, grated|
|Caster sugar||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Double cream||1⁄3 Cup (5.33 tbs), whipped|
|Melted apricot jam||3⁄4 Cup (12 tbs)|
|Double cream||1 Cup (16 tbs), whipped|
|Canned mandarin segments||3⁄4 Cup (12 tbs), drained|
1. Beat eggs with an electric mixer until thick. Gradually add sugar and beat for a further 3 minutes. Fold in combined plain flour, self-raising flour, custard powder, almonds and rind. Pour mixture into a greased and lined 22 cm / 8 3/4 in round cake pan and bake in moderate oven for 30 minutes. Turn onto a wire rack, cool completely.
2. To make filling, combine egg yolks, caster sugar, cornflour and Cointreau in a medium saucepan, gradually stir in evaporated milk, stir until filling boils and thickens. Cool to room temperature, stir in whipped cream until combined.
3. Cut cake into 3 layers. Spread layers with apricot jam, then sandwich with filling and cover sides and top of cake with whipped cream. Decorate with mandarin segments.