Serves 8 - Prep 25 minutes - Cooking 50 minutes
Plain flour, to dust
125 g butter, softened
1 cup (220g) caster sugar
1 tbsp mandarin rind, finely grated
1/2 tsp ground cinnamon
1/2 tsp 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
- Preheat oven to 180°C. 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 minutes or until a skewer inserted in centre comes out clean. Set aside for 10 minutes 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 minutes or until sugar dissolves. Increase heat to medium and bring to the boil. Cook for 3 minutes 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.
Per serve: 8g protein * 17g of fat (10g saturated fat) * 81g of carbs * 4g of dietary fibres * 517 calories