Curtis Stone's Italian-style mandarin cake

Step 1

To make the candied mandarin, in a medium saucepan, bring 1 1/2 cups (375ml) water and the sugar to the boil over high heat. Reduce heat to low and simmer for 5 mins or until syrupy. Add mandarin and simmer for 45 mins or until mandarin is translucent and syrup thickens. Set aside for 30 mins to cool.

Step 2

Position rack in centre of the oven and preheat oven to 165°C (145°C fan-forced). Lightly grease base and side of a 23cm (base measurement) springform pan and line with baking paper. Place chopped mandarin in a food processor and process until a chunky puree forms.

Step 3

In a medium bowl, whisk flour, baking powder and salt. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 5 mins or until light and fluffy. Add oil and beat on low speed until combined. Beat in flour mixture until just combined. Beat in the mandarin puree, yoghurt and vanilla.

Step 4

Arrange candied mandarin in the prepared pan, overlapping, draining excess syrup back into the saucepan. Reserve syrup. Pour cake mixture over mandarin. Place pan on a baking tray and bake for 1 hour or until a toothpick inserted in centre comes out clean. Set aside in pan for 30 mins to cool before inverting the cake onto a serving plate. Drizzle some reserved syrup over cake.