Mandarin Cake


A deliciously decadent treat the whole family will enjoy. 

Mandarin Cake


  • 125g butter, softened
  • 1 cup caster sugar
  • 1 tablespoon finely grated mandarin rind
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 2 eggs
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 1/2 cup Greek-style yoghurt
  • mint leaves (if desired)
  • 1/2 cup mandarin juice (about 2 mandarins)
  • 1/2 cup caster sugar
  • 4 mandarins, zested, peeled


  1. Preheat oven to 180C. Grease a 20cm baking pan. Lightly dust the inside of the pan with flour.
  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 .
  3. Combine the flour and yoghurt then add to the mix.
  4. Spoon mixture into prepared pan and smooth surface.
  5. Bake for 35-40 mins or until a skewer inserted in centre comes out clean.
  6. Set aside for 10 mins before turning onto a wire rack to cool slightly.
  1. Combine the mandarin juice and sugar in a saucepan over low heat. Stir 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.
  2. 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.
  3. Pour the hot syrup over the warm cake.
  4. Top cake with mandarin pieces & mint leaves
  5. Serve with Greek-style yoghurt.