2 Delite mandarins, washed
150g unsalted butter, melted
1 cup castor sugar
3 eggs
1 cup Almond meal
1 cup fine semolina
1 teaspoon baking powder
100ml Greek yoghurt
Mandarin Syrup
Juice of 2 Delite mandarins (200ml)
4 tablespoon castor sugar
2 teaspoon brandy
1 Delite mandarin, segmented to decorate top of cake
Preheat oven 170°C. Grease a 20cm spring form round cake tin and line with baking paper.
Place Delite mandarins in saucepan with just enough water to cover them. Bring to boil over a medium then gently simmer for 10 minutes or until the mandarins are cooked through. Drain cut in half and set aside to cool slightly.
Place all ingredients including the cooked mandarins in a food processor using the chopper blade and blend until you have a smooth thick paste. Pour into the prepared cake tin and bake for 40 – 50 minutes or until cake is cooked through.
Meanwhile, to make the syrup – combine juice, sugar and brandy together in a small saucepan over a medium heat and gently bring to the boil, then simmer for 5 – 8 minutes or until it has reduced by half and becomes syrupy. Set aside.
When the cake is cooked, remove from the oven and place on a wire rack. Immediately take a wooden skewer and prick the cake all over then pour mandarin syrup over the top of cake. Allow to cool completely.
Remove from cake tin, place onto a cake plate and decorate with mandarin segments.
Optional: serve with whipped cream or yoghurt.
Cake will store well in an airtight container for 4 – 5 days
