Tangerine Sherry Cake
|Strong flour||10 Ounce (About 275 Grams Or 2.75 Cup)|
|Warm milk||1⁄2 Pint (About 300 Milliliter Or 1.25 Cups)|
|Dried yeast||1 Tablespoon (About 15 Milliliter)|
|Castor sugar||1 Ounce (Also Known As Fine Granulated, About 25 Grams Or 2 Tablespoon)|
|Eggs||2 , beaten|
|Softened butter||2 Ounce (About 50 Grams Or 0.25 Cup)|
|Sugar||6 Ounce (About 175 Grams Or 0.75 Cup)|
|Water||1⁄2 Pint (About 300 Milliliter Or 1.25 Cups)|
|Sherry||1 Fluid Ounce (About 30 Milliliter Or 2 Tablespoon)|
|Fresh tangerines||6 , peeled and segmented|
|Double cream||300 Milliliter, whipped (Use Heavy Variety)|
1 In a bowl, mix 50 g (2 oz) (1/2 cup) of the flour with the milk.
Sprinkle over the yeast and leave until frothy.
Add the castor (fine granulated) sugar, eggs, butter and remaining flour and beat for 3 minutes.Turn the mixture into a greased and lined 20 cm (8 in) cake tin (pan).
Cover with greased polythene and leave until the mixture rises almost to the top of the tin (pan).
2 Preheat the oven to 200Â°C, 400Â°F; gas 6.
Remove the polythene and bake the cake for 30-35 minutes.
Cool on a rack.
3 Dissolve the sugar in the water over a low heat and boil for 2 minutes.
Remove from the heat and stir in the sherry.
Reserve 30 ml (1 fl oz) (2 tablespoons) of the syrup and pour the rest over the cake.
Leave to soak.
4 Split the cake in two.
Arrange half of the tangerine segments over the bottom layer and spread with2/3 of the cream.
Cover with the top layer of cake.
Arrange the rest of the tangerine segments in the centre and brush them with the reserved syrup.
Pipe whirls of the remaining cream around the rim and serve.