Sumo Citrus™ and Whiskey Syrup, Yoghurt Teacake
Serves 12 people
2 Cups Self Raising Flour
250 gm Caster Sugar
1 Cup Greek Yoghurt – Vanilla Flavour
2 Egg Yolks
3/4 Cup Vegetable Oil
2 Mandarins – juice and finely grated zest
SAUCE & TOPPING
1 Cup Raw Sugar
1/2 Cup Mandarin Juice
1/4 Cup Water
3 Tbs Whisky
4 Mandarins (peeled, 2 segmented, 2 sliced)
4 Tbs Caster Sugar
1 Tbs Water
Preheat oven to 170 C (150 C fan-forced)
Grease & flour a bundt cake pan
Combine yoghurt, eggs, oil, juice, rind and caster sugar, whisk until well mixed.
Sift flour and add, mix until smooth
Pour batter into cake pan.
Bake for 35 – 40 minutes, check with a skewer (Take care not to overcook the cake, as it will brown quickly during cooking)
Turn out onto a serving plate and allow to cool.
Thinly remove peel from 1 mandarin, slice finely and allow to dry, remove peel from the second mandarin , thinly slice and add to syrup.
Combine all syrup ingredients (except mandarin slices and segments)
Bring to boil and allow to reduce until thickened approx 10 – 15 minutes)
Add the segments and slices for the last 2 – 3 minutes of cooking, remove and drain.
Allow the syrup to cool.
Heat caster sugar and water over a med-high heat until golden, being careful not to burn the toffee, dip remaining, thinly sliced peel into the toffee to coat and place on baking paper to cool, pour the remainder of the toffee onto baking paper, cool and break into shards.
Arrange the mandarin slices, segments and candied peel on the cake, drizzle the syrup over the cake, arrange toffee shards and
CREDITS: Glenda McDonnel