A deliciously decadent treat the whole family will enjoy.
- 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
- Preheat oven to 180C. Grease a 20cm baking pan. Lightly dust the inside of the pan with flour.
- 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 .
- Combine the flour and yoghurt then add to the mix.
- Spoon mixture into prepared pan and smooth surface.
- 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.
- 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.
- 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.
- Pour the hot syrup over the warm cake.
- Top cake with mandarin pieces & mint leaves
- Serve with Greek-style yoghurt.