Yuzu & Mandarin Bundt Cake

Serves 8-10

Time 1 hour

Ingredients

½ cup extra virgin olive oil 

⅔ cup coconut sugar 

3 eggs 

2 tbsp mandarin zest

2 tbsp yuzu juice 

1 tsp vanilla extract 

1 ½ cups self raising flour 

½ cup fine desiccated coconut 

⅔ cup Greek yoghurt 

Syrup

4 tbsp mandarin juice 

2 tbsp yuzu juice 

4 tbsp honey 

To Serve 

Desiccated coconut or powdered sugar, extra Greek yoghurt  

Method

Heat oven to 170°C fan force and place rack in middle of oven. Grease and flour a 23 cm diameter bundt tin.

In a large mixing bowl whisk together olive oil, coconut sugar eggs, mandarin zest, yuzu juice and vanilla extract. Fold through half the flour and coconut, followed by half the Greek yogurt and repeat.

Pour into bundt tin and place in the oven to bake for 25-30 minutes. Remove from the oven and cool in the tin for 20 minutes.

Whilst it cools, make the syrup by combining all ingredients in a small saucepan and place on a low heat to simmer and reduce for 3-4 minutes, so it becomes a syrup.

Transfer cake to a rack. Prick a few small holes around the top of the cake and brush syrup all over the cake whilst it is still warm. Sprinkle with more desiccated coconut or powdered sugar to garnish and serve sliced with a dollop of Greek yoghurt.