Mandarin Syrup Cake

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

All you have to do is throw all your ingredients of Mandarin Syrup Cake

  1. Plain flour, to dust
  2. 125g butter, softened
  3. 1 cup (220g) caster sugar
  4. 1 tablespoon finely grated mandarin rind
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon ground cardamom
  7. 2 Coles Brand Australian free range eggs
  8. 1 cup (150g) plain flour
  9. 1 cup (150g) self-raising flour
  10. 1/2 cup (140g) Greek-style yoghurt
  11. Greek-style yoghurt, extra, to serve
  12. 1/2 cup (125ml) mandarin juice (about 2 mandarins)
  13. 1/2 cup (125ml) caster sugar
  14. 4 mandarins, zested, peeled

The instruction how to make Mandarin Syrup Cake

  1. Preheat oven to 180C. Grease a 20cm baba 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 after each addition. Add the combined flour and yoghurt and combine. Spoon into prepared pan and smooth surface.
  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. 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. 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. Pour the hot syrup over the warm cake. Top cake with mandarin pieces. Serve with Greek-style yoghurt.

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