Gluten Free Mandarin Drizzle Cake

clock 15 minutes + 1 hour bowl Serves 8-10


  • 180g butter, softened
  • 1 cup loosely packed brown sugar
  • 3 large eggs
  • 1/2 cup plain yoghurt
  • 1/4 cup fresh mandarin juice
  • Zest of 4 mandarins
  • 1 cup coconut flour
  • 1 cup ground almonds
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 orange, thinly sliced
  • Syrup
  • 1/2 cup caster sugar
  • 3/4 cup fresh mandarin juice
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  • 1. Preheat oven to 180ºC (160°C fan-forced). Line a 23cm springform tin.

  • 2. Cream the butter and sugar until fluffy. Add the eggs, one at a time, and beat until pale and light. Add in the yoghurt, orange juice and zest, beating briefly until combined. It will curdle but don't worry, it's meant to.

  • 3. In a separate, large bowl, combine dry ingredients. Fold in to the wet mixture and stir until just combined. Scrape into your prepared tin and bake for 50-60 minutes or until a skewer inserted comes out clean. Run a knife around the edge of the cake, but leave it in the tin to cool. Transfer to a serving plate.

  • 4. To make the syrup, bring orange juice and sugar to a boil in a small saucepan, cooking until it thickens slightly.

  • 5. Arrange orange slices over cooled cake and when ready to serve, spoon over warm syrup.

  • PER SERVE • Energy 1843Kj • Protein 8g • Total Fat 26g • Saturated Fat 13g • Carbohydrates 41g • Sugars 35g • Sodium 222mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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