Skip to main content
logo
Food Advertising by

Mandarin yoghurt slice



With Mandarin oranges aplenty at this time of the year I was toying with the idea of baking a cake with these sweet-tangy citrus.   The cake was moist and dense but on the whole it was delicious served as breakfast, tea or as a snack.  What I liked most was the crispy sugary crust.












Recipe for Mandarin yoghurt slice

Ingredients
  • 125 gm butter/margarine
  • 5 oz caster sugar
  • 1 tsp vanilla
  • 2 eggs
  • 7 oz plain flour
  • 1.1/2  tsp baking powder
  • 250 ml plain yoghurt
  • 1 oz almond meal/ground almond
  • 3 to 4 Mandarin oranges, peeled
  • 1  Tbsp demerara sugar
Method
  1. Sift flour with salt, leave aside.
  2. Cream butter,  and sugar  till light and fluffy.
  3. Add eggs one at a time, beat well.
  4. Fold in  sifted flour alternating with yoghurt.  Mix till streaks of yoghurt are no longer visible.
  5. Mix in the almond meal and vanilla.  Mix thoroughly scraping from the sides and bottom of the mixing bowl..
  6. Spoon mixture into a lightly greased and floured 9 inch springform pan.
  7. Top with mandarin orange pieces and sprinkle on the demerara sugar.
  8. Bake in a preheated oven @ 180 deg.C  for 40 to 45 mins., or till golden brown.  Test with a skewer till it comes out clean.
  9. Leave cake to cool in pan before unmoulding and cool completely on a wire rack. 






Comments

  1. Mmmm...this looks nice, I don't have any mandarins left, pity!

    ReplyDelete
  2. Cheah, You should have post this yummy cake earlier so that I can bake it with the leftovers mandarin oranges. But now I'll bookmark your recipe for next year :)

    ReplyDelete
    Replies
    1. You can use other fruits as well, like nectarines or peaches.

      Delete
  3. Looks good...I like yoghurt in my cake too...moist and yummy and not to mention it is so much healthier too ! :)

    ReplyDelete
    Replies
    1. Yes adding in yoghurt does make the cake moist.

      Delete
  4. "crispy, sugary"...my idea of a good time!

    ReplyDelete
  5. Cheah, i love cakes with tangy fruits :)
    yours look nice! :)

    ReplyDelete
  6. I think this recipe is great seeing that the fresh mandarins didn't bleed into the cake batter.

    ReplyDelete
    Replies
    1. Yes, I thought that the mandarins would be covered up by the batter while baking. Good thing they stayed 'afloat'.

      Delete
  7. cheah, do you believe it that i was just able to finish my mandarin ornages just 2 days ago? luckily they are not dried up yet.

    ReplyDelete
  8. I must make this. I have not baked with mandarin oranges.

    ReplyDelete
    Replies
    1. Thanks for dropping by. Yes, do give it a try.

      Delete
  9. Love the step by step photos and can't wait to make it but you don't mention what temperature the oven should be. Would I be correct in guessing 180'?

    ReplyDelete
    Replies
    1. Yes, you're absolutely correct. Thanks for the alert, have edited the post!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Biscoff Butter Cake ~ 牛油蛋糕

The recipe for this Biscoff Butter Cake is similar to my earlier post of Marble Butter Cake, just that I added an extra ingredient which is, crushed Biscoff cookies.    Instead of mixing the crushed cookies into the batter, I just sprinkled them on top of the first layer of batter and then cover with the remaining batter.   This cake is soft and moist with good texture ..... definitely a recipe for keeps!






Biscoff Butter Cake ~ 牛油蛋糕 

Ingredients   (A)
230 gm unsalted butter4 egg yolks120 gm caster sugar200 gm self-raising flour60 ml milk120 gm Biscoff cookies, crushed1 tsp vanillaa pinch of salt(B)  4 egg whites         50 gm caster sugar
Method Sift the self-raising flour and salt, set aside.Line an 8 inch square pan with parchment paper, set aside.Crush the Biscoff cookies with a rolling pin, set aside.Beat the butter slightly, then add in the sugar and continue beating until creamy.Beat in eggs one at a time.  Add in the vanilla.Sift in the flour alternatively with the milk.In another b…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.