You will need 2 x round sponge tins
Fresh orange and mandarin juice and pulp separated
To make the Cake Batter combine
100 g Cream Butter and 100g vanilla sugar
1 orange zested
3/4 cup juice
3/4 cup pulp
1 1/2 cup plain flour
1/2 cup oat flour
1/4 tsp salt
1/4 tsp bicarb soda
1/4 tsp cream of tartar
1 cap full vinegar (approx 1 tablespoon)
a little milk to loosen if a bit dry
evenly spread mixture into two tins that gave been buttered and floured to stop cake from sticking, tap on bench to eliminate air bubbles
Cook for 15 to 20 mins in 180 degree oven
Once cooked cool in tin for a few minutes, then should come out fairly easily and allow to finish cooling on a cake wire rack.
You could freeze these til you are ready or keep in fridge for the next day.
I then cut each cake into two after being in fridge over night so would have 4 even layers which I used a caramel cream and juice reduction between each layer and on top decorated with more cream piped and edible flowers and leaves.
Flowers and leaves I used were Nutmeg Geranium, Lemon Verbena, Nasturtium, garlic flowers.