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Mandarin Syrup Cake



10 slice(s)

Cake Batter

  • 1 mandarin, Rind Grated
  • 130 grams caster sugar, You can put in raw sugar and zap it for 5sec / sp 9 for caster sugar. Reserve 20g for syrup.
  • 225 grams plain flour
  • 2 teaspoons baking powder
  • 2 eggs
  • 280 grams low - fat yogurt
  • 1 teaspoon vanilla extract
  • 40 grams mandarin juice

Mandarin Syrup

  • 180 grams mandarin juice
  • 1 tbsp caster sugar, Reserved from Cake batter.
  • 1 mandarin, rind grated
  • 6
    1h 0min
    Preparation 15min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Cake Batter
  1. Pre heat oven to 180 C or 160 C fan. Grease and line a 15cm x25cm loaf pan.


  2. See Tip

    Grind mandrin rind of both Mandarins 8 sec / speed 9.

    You can do them seperately or together, but you will need half for the cake and half for the syrup.

    Set aside


  3. Put in dry ingredients, (caster sugar, remembering to leave 20g for syrup, flour, and baking powder) mix 6 sec/ speed 6.



  4. Add rind of 1 Mandarin, mix 3 sec / speed 4


  5. Add eggs mix 1 sec / speed 3



  6. Add the rest of cake batter ingredients and mix 4sec / speed 6


  7. Pour into prepared loaf tin.

    Bake in the oven for 45 minutes or until skewer inserted in the middle comes out clean.

    Turn out on to a serving platter.


  8. Meanwhile prepare Mandarin syrup.

    Pulverize 180g Mandarins, to make juice if you wish, 30sec / speed 9, Strain into simmering  basket reserving juice. you can add 40g for the cake batter. See Tip.

    Add reserved juice and caster sugar.

    Cook 5 -7 mins / 70 / speed 2-3 until syrupy.

    Add rerserved rind and mix 4 sec / Speed 4.

  9. Whilst Cake is still warm, pierce a few holes in it with a skewer.

    Pour over half the syrup until it is absorbed.

    Serve in slices with a extra drizzle of syrup on each slice.



Accessories you need



You can add 40g mandarin juice for the cake batter, in Step 8, just do this in Step 2 before you grind mandarin rinds. I use seedless mandarins from my mandarin tree so I just juiced 40g from a mandarin, like i would lemon juice using the spatula for the cake batter.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Sorry you feel that way I had

    Submitted by Jenny Sullivan on 29. June 2016 - 14:52.

    Sorry you feel that way I had beautiful results with it. 


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  • Awful cake, stodgy, gummy and

    Submitted by amorhomechef on 29. June 2016 - 08:19.

    Awful cake, stodgy, gummy and dense. 

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  • your welcome, sorry only

    Submitted by Jenny Sullivan on 10. September 2014 - 22:25.

    your welcome, sorry only seeing this now lol tmrc_emoticons.;)


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  • This was absolutely

    Submitted by Relliemae on 30. July 2014 - 20:02.

    This was absolutely delicious. So light and fluffy. Thanks for sharing!

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