Mandarin syrup cake
- Plain flour, to dust
- 125g butter, softened
- 1 cup (220g) caster sugar
- 1 tablespoon finely grated mandarin rind
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 2 Coles Brand Australian free range eggs
- 1 cup (150g) plain flour
- 1 cup (150g) self-raising flour
- 1/2 cup (140g) Greek-style yoghurt
- Greek-style yoghurt, extra, to serve
- 1/2 cup (125ml) mandarin juice (about 2 mandarins)
- 1/2 cup (125ml) caster sugar
- 4 mandarins, zested, peeled
- Step 1 - Preheat oven to 180C. Grease a 20cm baba pan. Lightly dust the inside of the pan with flour.
- Step 2 - Use an electric mixer to beat the butter, sugar, mandarin rind, cinnamon and cardamom until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flour and yoghurt and combine. Spoon into prepared pan and smooth surface.
- Step 3 - Bake for 35-40 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool slightly.
- Step 4 - Meanwhile to make the poached mandarins, combine the mandarin juice and sugar in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium and bring to the boil. Cook for 3 mins or until syrup thickens. Remove from heat.
- Step 5 - Use a serrated knife to cut 2 of the mandarins in half crossways. Segment the remaining mandarin. Place the mandarin halves, segments and zest in a heatproof bowl. Pour over the syrup.
- Step 6 - Pour the hot syrup over the warm cake. Top cake with mandarin pieces. Serve with Greek-style yoghurt.