Made with a sweet citrus syrup, this Mandarin cake recipe is the ultimate dessert. Topped with poached mandarins, this dish is sure to impress.
Serves88
Cook time50 mins50 minutes
Prep time25 mins25 minutes
Ingredients
Plain flour, to dust
125g butter, softened
1 cup (220g) caster sugar
1 tbs finely grated mandarin rind
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 Coles 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
Poached mandarins
1/2 cup (125ml) mandarin juice (about 2 mandarins)
1/2 cup (125ml) caster sugar
4 mandarins, zested, peeled
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. 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.
1/2 cup (125ml) mandarin juice (about 2 mandarins)
1/2 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
Step 1
Preheat oven to 180°C. 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.
.jpg&w=750&q=90)
