Mandarin Syrup Cake

Source: Coles magazine june 2015

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

Poached Mandarins
1/2 cup (125ml) mandarin juice (about 2 mandarins)
1/2 cup (125ml) caster sugar
4 mandarins, zested, peeled

  1. Preheat oven to 180°C. 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 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.
  4. 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.
  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.
Per serve: 8g protein * 17g of fat (10g saturated fat) * 81g of carbs * 4g of dietary fibres * 517 calories

Vic Lic

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