Skip to main content

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. 






Labels:

Comments

  1. JeannieFebruary 21, 2012 at 10:03 AM

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

    ReplyDelete
  2. yummylittlecooksFebruary 21, 2012 at 2:59 PM

    The cakes looks nice !

    ReplyDelete
  3. ann lowFebruary 22, 2012 at 12:47 AM

    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. Sokehah cheahFebruary 23, 2012 at 3:10 PM

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

      Delete
  4. Elin ChiaFebruary 22, 2012 at 11:17 AM

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

    ReplyDelete
  5. DmarieFebruary 23, 2012 at 6:05 AM

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

    ReplyDelete
  6. AliceFebruary 23, 2012 at 9:33 AM

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

    ReplyDelete
  7. ZoeFebruary 23, 2012 at 12:29 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 23, 2012 at 4:32 PM

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

      Delete
  8. lenaFebruary 23, 2012 at 10:50 PM

    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
  9. Sonia ~ Nasi Lemak LoverFebruary 24, 2012 at 11:44 PM

    Bookmark for next CNY , look so good!

    ReplyDelete
  10. Sokehah cheahFebruary 24, 2012 at 11:57 PM

    Thank you Sonia.

    ReplyDelete
  11. Chats the Comfy CookFebruary 26, 2012 at 3:16 PM

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

    ReplyDelete
  12. AnonymousMay 16, 2015 at 8:26 AM

    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. Sokehah cheahMay 17, 2015 at 11:12 PM

      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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more