Mandarin Syrup Cake

clock 15 minutes + 45 minutes bowl Serves 10


  • 1½ cups plain flour
  • ½ cup caster sugar
  • 2 tsp baking powder
  • Grated rind of 1 mandarin and 2 Tbsp juice
  • 2 eggs, lightly beaten
  • 1 cup plain yoghurt
  • 1 tsp vanilla extract
  • Syrup
  • ¾ cup mandarin juice and grated rind of 1 mandarin
  • 1 Tbsp caster sugar
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  • 1. Preheat oven to 180°C (160°C fan-forced). Grease and line a 13cm x 23cm loaf pan.

  • 2. Sift dry ingredients into a large bowl and stir through mandarin rind.

  • 3. In a separate bowl, combine eggs, yoghurt, mandarin juice and vanilla extract. Add to dry ingredients and mix until just combined. Pour into prepared pan, smoothing the top with a spatula.

  • 4. Bake for 45 minutes, until an inserted skewer comes out clean. Turn out onto a plate.

  • 5. Meanwhile, to make the syrup, simmer mandarin juice and sugar in a small saucepan over a low heat for 5 minutes, until reduced and syrupy. Stir in mandarin rind.

  • 6. Using a skewer, pierce a few holes in the top of the cake while it's still warm. Slowly pour over half of the syrup until it is absorbed.

  • 7. To serve, slice cake and drizzle with remaining syrup.

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