Preheat your oven to 170°C. Lightly grease and line a 20cm springform cake tin.

Citrus topping:
Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until the sugar is dissolved. Pour the caramel syrup into the prepared tin and swirl around to cover the base. Arrange the grapefruit and orange slices over the caramel syrup layer and set aside

Cake:
Using an electric mixer, beat the eggs and the Vanilla Cake Kit caster sugar sachet on high speed for 2 minutes or until very pale and fluffy. Add the melted butter and milk and blend until combined.

Add the cake mix and NOMU Holiday Baking Spice, mixing at the lowest speed until just combined and smooth – do not overmix. Pour the batter into the prepared cake tin over the citrus slices without disturbing the arrangement. Bake for 50-55 minutes or until cooked when tested with a skewer. (Baking times may vary due to temperature fluctuations in your oven as well as the size of the cake tin.)

Leave the cake to cool in the tin for 10 minutes and then run a butter knife gently around the edges before turning it out onto a cooling rack. Carefully peel off the parchment paper.

Mascarpone cream:
While the cake is baking, make the mascarpone cream. In the bowl of a stand mixer fitted with a whisk attachment, beat the mascarpone, whipping cream, caster sugar and Vanilla Paste until fluffy and soft peaks form.

Serve and enjoy!

Tip: If you would like an extra caramelised finish on your cake, lightly run a chef’s torch over the citrus slices once you’ve turned it out the tin.