Mandarin syrup cake

This mandarin syrup cake recipe creates a perfect little loaf of sweet citrusy goodness.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 10
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Mandarin syrup cake
  • 1 1/2 cup (225g) plain flour
  • 1/2 cup (110g) caster sugar
  • 2 teaspoon baking powder
  • grated rind of 2 mandarins
  • 2 eggs, lightly beaten
  • 1 cup (280g) yoghurt
  • 2 tablespoon mandarin juice
  • 1 teaspoon vanilla extract
  • 3/4 cup (185ml) mandarin juice
  • 1 tablespoon caster sugar


Mandarin syrup cake
  • 1
    Preheat oven to 180°C or 160°C fan. Grease and line a 15cm x 25cm loaf pan.
  • 2
    Sift dry ingredients into a bowl and stir through rind of 1 mandarin. Add combined eggs, yoghurt, juice and vanilla. Mix until just combined. Pour into prepared pan, smoothing top. Bake, 45 minutes, until an inserted skewer comes out clean. Turn out onto a plate.
  • 3
    Meanwhile, to make syrup (see below). Using a skewer, pierce a few holes in top of cake. While cake is still warm, slowly pour over half of syrup until it is absorbed.
  • 4
    Slice and drizzle with more syrup to serve, if you like.
  • 5
    Simmer mandarin juice and sugar on low heat, 5 minutes, until reduced and syrupy. Stir in remaining rind.