Mandarin Syrup Cake

Use your left over mandarins to make this deliciously moist mandarin and syrup cake.

The ingredient of 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

The Instruction of mandarin syrup cake

• preheat oven to 180c grease a 20cm baba 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 after each addition add the combined flour and yoghurt and combine spoon 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
• 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
• 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 serve with greek style yoghurt

Nutritions of Mandarin Syrup Cake

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