Mandarin puree:

  • Mandarin oranges, canned in syrup - drained weight 650 g
  • Cornflour 30 g

For the chocolate sponge:

  1. Advance preparation:

    • Preheat the oven to 170°C.
    • Line the baking tray with greaseproof paper.
  2. Mandarin puree:

    • Place the mandarins into a jug and blend.
    • Put the puree into a pan and place onto a low heat, reserving 40ml of the liquid.
    • Take 40ml of the puree and mix with the cornflour to a smooth paste.
    • Whisk the cornflour mixture into the hot mandarin puree and cook until the mixture has thickened.
    • Allow to cool prior to use.
  3. For the chocolate sponge:

    • Cream together the STORK and caster sugar.
    • Slowly add in the eggs, if the mixture starts to separate add in a little of the self raising flour.
    • Mix in the remaining self raising flour and cocoa powder.
    • Add in the semi-skimmed milk.
    • Put the mix into a piping bag for assembling the cake.
  4. To assemble and cook:

    • In the base of the lined tray pour in two thirds of the mandarin puree.
    • Pipe along the sides of the dish the chocolate cake mix forming a wall around the puree.
    • Then randomly pipe over the remaining chocolate cake mix so there are pockets of the mandarin puree exposed.
    • Top up the exposed pockets with the remaining puree.
    • Bake for 30 min. or until the cake mixture has cooked through.
    • Remove the cake from the oven and allow to cool slightly.
  5. To serve:

    • Cut into 105g portions and serve.