Mandarin Drizzle Cake
This recipe for Mandarin Drizzle Cake is perfect for brunch, afternoon tea or dessert! The delicious orange slices and syrup make this a decadent treat that will be sure to please.
Ingredients
- 180 grams butter, softened
- 1 cup brown sugar, loosely packed
- 3 large eggs
- 1/2 cup plain yoghurt
- 1/4 cup fresh mandarin juice
- 4 mandarins, zest
- 1 cup coconut flour
- 1 cup ground almonds
- 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 orange, thinly sliced
Syrup
- 1/2 cup caster sugar
- 3/4 cup fresh mandarin juice
- 180 grams butter, softened
- 1 cup brown sugar, loosely packed
- 3 large eggs
- 1/2 cup plain yoghurt
- 1/4 cup fresh mandarin juice
- 4 mandarins, zest
- 1 cup coconut flour
- 1 cup ground almonds
- 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 orange, thinly sliced
Syrup
- 1/2 cup caster sugar
- 3/4 cup fresh mandarin juice
- Step 1 of 5Preheat oven to 180ºC (160°C fan-forced). Line a 23cm springform tin.
- Step 2 of 5Cream 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.
- Step 3 of 5In 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.
- Step 4 of 5To make the syrup, bring orange juice and sugar to a boil in a small saucepan, cooking until it thickens slightly.
- Step 5 of 5Arrange orange slices over cooled cake and when ready to serve, spoon over warm syrup.
Method
- Step 1 of 5Preheat oven to 180ºC (160°C fan-forced). Line a 23cm springform tin.
- Step 2 of 5Cream 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.
- Step 3 of 5In 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.
- Step 4 of 5To make the syrup, bring orange juice and sugar to a boil in a small saucepan, cooking until it thickens slightly.
- Step 5 of 5Arrange orange slices over cooled cake and when ready to serve, spoon over warm syrup.
Nutrition per serving
1843 Kilojoules
Protein8 grams
Fat26 grams
Carbs41 grams
Sugars35 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 180ºC (160°C fan-forced). Line a 23cm springform tin.
- Step 2 of 5Cream 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.
- Step 3 of 5In 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.
- Step 4 of 5To make the syrup, bring orange juice and sugar to a boil in a small saucepan, cooking until it thickens slightly.
- Step 5 of 5Arrange orange slices over cooled cake and when ready to serve, spoon over warm syrup.