Lime & Mandarin Drizzle Cake

1. Preheat the oven to 180C/ 350F and grease & line two 8-inch sandwich cake tins with baking parchment.
2. Cream the butter and sugar together using electric beaters until light and fluffy.
3. Add the eggs and beat in.
4. Add the lime zest and the Belvoir Farm Lime and Mandarin cordial.
5. Sieve the flour and baking powder into the bowl and fold in until smooth and no streaks of flour remain.
6. Divide the batter between the baking tins and bake for 25-30 minutes until golden and a skewer inserted into the centre of each cake comes out clean.
7. Whilst the cake is cooking prepare the syrup: Put all the ingredients into a small saucepan and heat to dissolve the sugar then turn up the heat and let it boil for 2 minutes. Take out 2 tablespoons of the syrup then return the pan to the heat and boil for another 3-4 minutes until the liquid has reduced by half.
8. When the cakes are baked take them out of the tins and brush with the 2 tablespoons of syrup taken from the pan. Leave the cakes to cool completely.
9. When the cake is cold put the cream into a bowl and pour in the lime and mandarin cordial. Beat until soft peaks form.
10. To assemble the cake:
    • Place one sponge layer on a serving plate.
    • Spread the marmalade over it and top with half of the cream.
    • Scatter 2/3 of the mandarin pieces over the cream.
    • Add the second layer of cake.
    • Spread the remaining cream over the top and arrange the remaining mandarin pieces around the edge.
    • Drizzle the remaining syrup over the top of the cake.
    • Scatter the lime zest over the top and arrange basil leaves around the edge.

Expert Tips

• Once filled with cream keep this cake refrigerated. Bring it out 1 hour before serving to take the chill off the sponge cake.
• You can omit the rum from the syrup if you do not want to include alcohol.
• Serve this cake with a lime, mandarin & basil mojito alongside it.