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Mandarin, Yoghurt Layer Cake. Naked
5 from 15 votes

Mandarin, Yoghurt Layer Cake. Naked

The Mandarin Yoghurt Layer Cake features a moist sponge made with yoghurt, oil, and sugar, infused with mandarin zest and juice for a citrus note. The cake layers are baked in two 6-inch tins, cut in half, and soaked with mandarin syrup for extra moisture. A mandarin yoghurt curd adds creamy tartness between layers, while cream and fresh fruit decorate the top, creating a fresh but rich textured dessert.

Servings: 8
Course: Cake

Ingredients

  • 300 cups sugar caster (1 1/4sugar
  • 150 ml neutral cooking oil plain or olive 2/3 cup, generic cooking oil
  • 3 large egg
  • 360 gm yogurt plain ( 1 1/2 cups
  • 300 gm flour 2 1/2 cups
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • vanilla
Microwave Mandarin Curd
  • 8 egg yolk
  • 150 gm sugar
  • 2 mandarins zested
  • 200 ml mandarin juice 3 Mandarins
  • 80 gm butter unsalted
  • 360 gm yogurt 1 1/2 cups or whipped cream, drained
  • 2 tablespoons mandarins from the decorating mandarins, fine zest
Mandarin Syrup
  • 250 ml mandarin juice 2 or 3
  • 100 gm sugar caster (1/2 cup)
Decorating
  • 250 ml cream thickened or heavy whipped
  • strawberries to decorate
  • mandarins to decorate

Instructions

    Cup of Yum
  1. Set the oven to 170C / 340 F. Total about 6 mandarins, 2 x 15 cm (6 inch) lined papered cake tins, you will need 1 1/2 cups of well drained yoghurt
  2. Mix the eggs, oil, sugar, vanilla and yoghurt together well.
  3. Mix the dry ingredients together (including the zest) and stir the two mixtures together.
  4. Pour onto two lined greased tins and bake 25-30 minutes or until a skewer comes out of the centre clean when tested. Set aside till cool
To make the syrup
  1. Mix the juice and sugar and warm in the microwave till sugar is dissolved (1 minutes)
  2. When the cake is cool, cut each in 1/2, and paint with mandarin syrup. (4 pieces. set aside on parchment paper.
To make the Mandarin Yoghurt Curd
  1. Zest the mandarins and juice, measuring 200 ml of juice pour into a heatproof bowl
  2. Add the sugar and mix well.
  3. Add the chopped butter and microwave on high for 2 minutes (1100 watts) . Then take it out and give it a whisk to mix in the sugar and incorporate the butter. Cool slightly,
  4. Beat the yolks well then add them to the juice mix and whisk well. Put back into the microwave for 30 seconds and whisk repeating the 30 second blasts till the mixture is hot but not boiling. After the second or third whisking you should notice that the mixture is quite thick or starting to get thick and is hot. Strain the mixture through a fine sieve
  5. Now that it is ready pour into a sterilized jar ( approx 500 gm or 16 oz) and refrigerate.
  6. When cool fold the yoghurt through the mandarin curd.
  7. Put the cake onto a board or cake stand. Spread 1/2 cup of curd onto the bottom layer spreading to the edges. Continue for the next two layers.
  8. Spread the whipped cream onto the outside of the cake spreading thinly over the whole cake.
  9. decorate with mandarins and strawberries

Notes

  • Drain yoghurt by wrapping in a teatowel over a strainer in the fridge for at least 4 hours or overnight to thicken it.
  • Use fresh mandarins for zest and juice to achieve the best citrus flavor.
  • Allow the cake layers to cool fully before slicing and applying syrup to avoid breaking.
  • The mandarin curd can be made in the microwave but requires careful whisking during cooling for smooth texture.