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Coles

Made with a sweet citrus syrup, this Mandarin cake recipe is the ultimate dessert. Topped with poached mandarins, this dish is sure to impress.

  • Serves8
  • Cook time50 minutes
  • Prep time25 minutes
Mandarin syrup cake

Ingredients

  • Plain flour, to dust
  • 125g butter, softened
  • 1 cup (220g) caster sugar
  • 1 tbs finely grated mandarin rind
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • 2 Coles Australian Free Range Eggs
  • 1 cup (150g) plain flour
  • 1 cup (150g) self-raising flour
  • ½ cup (140g) Greek-style yoghurt
  • Greek-style yoghurt, extra, to serve

Poached mandarins

  • ½ cup (125ml) mandarin juice (about 2 mandarins)
  • ½ cup (125ml) caster sugar
  • 4 mandarins, zested, peeled

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease a 20cm baba pan. Lightly dust the inside of the pan with flour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6

    Pour the hot syrup over the warm cake. Top cake with mandarin pieces. Serve with Greek-style yoghurt.

Mandarin syrup cake

Mandarin syrup cake
  • Serves8
  • Cook time50 minutes
  • Prep time25 minutes
Ingredients
  • Plain flour, to dust
  • 125g butter, softened
  • 1 cup (220g) caster sugar
  • 1 tbs finely grated mandarin rind
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • 2 Coles Australian Free Range Eggs
  • 1 cup (150g) plain flour
  • 1 cup (150g) self-raising flour
  • ½ cup (140g) Greek-style yoghurt
  • Greek-style yoghurt, extra, to serve

Poached mandarins

  • ½ cup (125ml) mandarin juice (about 2 mandarins)
  • ½ cup (125ml) caster sugar
  • 4 mandarins, zested, peeled
    Description

    Made with a sweet citrus syrup, this Mandarin cake recipe is the ultimate dessert. Topped with poached mandarins, this dish is sure to impress.

    Method
    1. Step 1

      Preheat oven to 180°C. Grease a 20cm baba pan. Lightly dust the inside of the pan with flour.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Step 6

      Pour the hot syrup over the warm cake. Top cake with mandarin pieces. Serve with Greek-style yoghurt.