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Mandarin Yoghurt Layer Cake naked and delicious

Mandarin, Yoghurt Layer Cake. Naked

This cake is nice and moist and easy to make. You will need approximately 6-8 Mandarins for this recipe
5 from 5 votes
Course Cake
Servings 8


  • 300 cups gm sugar caster (1 1/4sugar)
  • 150 ml oil plain or olive 2/3 cup
  • 3 large eggs
  • 360 gm yoghurt 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 yolks
  • 150 gm sugar
  • 2 mandarins zested
  • 200 ml Mandarin juice 3 Mandarins
  • 80 gm unsalted butter
  • 360 gm yoghurt drained. (1 1/2 cups or whipped cream)
  • 2 tablespoons of fine mandarin Zest from the decorating mandarins

Mandarin Syrup

  • 250 ml Mandarin juice 2 or 3
  • 100 gm sugar caster (1/2 cup)


  • 250 ml cream thickened or heavy whipped
  • Mandarins and strawberries to decorate


  • 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
  • Mix the eggs, oil, sugar, vanilla and yoghurt together well.
  • Mix the dry ingredients together (including the zest) and stir the two mixtures together.
  • 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

  • Mix the juice and sugar and warm in the microwave till sugar is dissolved (1 minutes)
  • 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

  • Zest the mandarins and juice, measuring 200 ml of juice pour into a heatproof bowl
  • Add the sugar and mix well.
  • 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,
  • 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
  • Now that it is ready pour into a sterilized jar ( approx 500 gm or 16 oz) and refrigerate.
  • When cool fold the yoghurt through the mandarin curd.
  • 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.
  • Spread the whipped cream onto the outside of the cake spreading thinly over the whole cake.
  • decorate with mandarins and strawberries


To drain yoghurt hang it over a bowl in the fridge in a teatowel over a strainer , covered. This gets rid of moisture in the yoghurt making it very thick and creamy. Drain 4 hours minimum but best overnight.