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Mandarin, lemon and pistachio syrup cakes
Mandarin, lemon and pistachio syrup cakes
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Mandarin cakes topped with zesty syrup, a delightful bite-sized treat.
Ingredients:
  • 180g soft unsalted butter
  • 440g (2 cups) caster sugar
  • 3 eggs, at room temperature
  • 4.40 gm vanilla extract
  • Zest of 2 mandarins (and juice of 1 mandarin, plus 4 extra mandarins)
  • 187.50 ml Greek Style Yoghurt
  • 6.00 gm baking powder
  • 300g (2 cups) plain flour
  • 1.25 gm baking soda
  • 120g pistachios, toasted, coarsely chopped
  • Juice of 1 lemon
Instructions:
  • Preheat your oven to 180°C. Cream butter and half the sugar with an electric mixer until light and fluffy. Slowly incorporate eggs one by one, followed by vanilla and zest. Mix in juice and yoghurt. Gently fold in sifted baking powder, flour, baking soda, and salt until just combined.
  • Prepare an 8-hole (3/4-cup, 6cm x 11cm) loaf tin tray by greasing it and lining the bases with baking paper. Spread pistachios evenly among the bases, pour the batter over them, and smooth it out. Tap the tray on a hard surface to eliminate air pockets. Bake for 25 minutes or until a cake tester inserted into the center comes out clean. Let the cakes rest in the tray for 10 minutes before transferring them to a wire rack to cool.
  • Peel the zest from extra mandarins, remove the white pith with a spoon, then thinly slice the zest. Place the zest in a saucepan, cover with water, bring to a boil, then simmer for 5 minutes. Drain, return the zest to the pan. Add 250ml (1 cup) of water and the remaining 220g of sugar, then simmer over low-medium heat for 20 minutes until the zest is translucent and the syrup thickens. Remove the zest with a slotted spoon and place it on a piece of baking paper. Mix the syrup with lemon juice and brush it over the hot cakes, excluding their bases. Serve the cakes topped with the candied zest.

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