Mandarin syrup cake

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1 ½ cups (225g) plain flour
½ cup (110g) caster sugar
2 teaspoons baking powder
grated rind of 1 mandarin
2 eggs, lightly beaten
1 cup (280g) low-fat yogurt
2 tablespoon mandarin juice
1 teaspoon vanilla extract
Mandarin syrup
¾ cup (180ml) mandarin juice
1 tablespoon caster sugar
grated rind of 1 mandarin

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 180C or 160C fan. Grease and line a 15cm x 25cm loaf pan.

2. Sift dry ingredients together into a bowl and stir through mandarin rind. Add combined eggs, yoghurt, juice and vanilla and mix until just combined. Pour into prepared pan, smoothing down top with a spatula. Bake for 45 minutes, until a skewer inserted comes out clean. Turn out onto a serving plate.

3. Meanwhile, simmer mandarin juice and sugar on low heat for 5 minutes, until reduced and syrupy. Stir in rind. Using a skewer, pierce a few holes over top of cake. While cake is still warm, slowly pour over half of syrup until it has been absorbed.

4. Serve in slices, drizzled with a little extra syrup.