Clementines are abundant in winter and make an excellent citrussy cake for a cold day. The buttercream frosting is enhanced with clementine juice and dried zest (oranges are a perfectly suitable substitute if that’s what you have to hand.) Makes 24 portions from a standard 24x30cm traybake pan.
**Layer Cake Option:** You could also use a round cake tin 24cm or 26cm ( 9 to 10in) in diameter, and make a layer cake. If doing that, you’ll want to increase the buttercream ingredients to have enough for the middle as well as the top and sides. I’d suggest 175g butter and 350g icing sugar.