Double layered clementine cake

Preparation – 10 minutes

Add 2 cups of sugar and 2 cups of water into a large pan and bring to a boil. Meanwhile, rinse about 3 of the clementines and cut them into thin slices. Add the slices to the syrup in the pan and let it simmer for an hour on medium-low heat.

Start by making two simple cakes, by pouring the batter into round spring forms. Use butter to coat the spring forms and dust them with flour. Pre-heat the oven to 165 degrees celsius or 330 degrees fahrenheit.

Mix sugar, butter and vanilla extract in your stand mixer, or handmixer bowl, until a very smooth mixture, appears. One at a time, add the eggs and keep on mixing.

Start adding the flour little by little and keep on mixing until you've reached a smooth and light yellowish batter. Use a sharp knife to trim as much of the orange peel and white skin (pith).

Cut the segments out, as close to the membrane as possible to create clementine wedges. Cut the wedges in pieces and add to the cake batter.  

Finishing the double layered clementine cake – 1 hour

Divide the cake batter over the two prepared spring forms. Bake the two cakes in about 1 hour. Don't open the oven while baking otherwise, the cake will collapse.

Poke with a wooden skewer to check, when it comes out clean, the cakes are ready. Let them cool off completely on a cooling rack.

Remove the clementine slices from the sugar-water and place them on a cooling rack to let them harden out, until ready to use.  

for the marshmallow topping: heat milk in a medium-sized pan and add the marshmallows. Let them simmer on low heat until melted and smooth and then pour half of the marshmallow topping onto the first cake.

Place the second cake on top and divide the other half of the marshmallows on top. Finish the cake with sugared clementine slices.

If you got leftover sugared clementine slices, you can easily make candy by drying them in the oven at about 50 degrees for about 2 hours, or as long as needed depending on the thickness of the slices.