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Wednesday 11 November 2026 01:32:36 GMT
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a wholesome games night at mine still requires a Bundt cake, chantilly cream and mandarins ( I peeled individually) swimming in syrup. Plus I’m still trying to cook my pantry to clear it out. Had mates over and heaps of mandarins to use up from my market box so this happened. Soft mandarin yoghurt cake, a very generous amount of cream and syrupy mandarin segments spooned over the top. Quite sexy for something made to clear out the fruit bowl and pantry. MANDARIN YOGHURT BUNDT Serves 10-12 Cake 300g plain flour 2 tsp baking powder ½ tsp bicarb soda ½ tsp fine salt 250g caster sugar Zest of 5 mandarins 3 large eggs 180ml mild olive oil or neutral oil 150g Greek yoghurt, I used light 150ml mandarin juice 1 tsp vanilla Soft butter and flour, for the tin Mandarin syrup 225ml mandarin juice 110g caster sugar 1½ tbsp lemon juice 5-6 mandarins, segmented, seeds removed Chantilly cream 300ml thickened cream 1 tbsp icing sugar 1 tsp vanilla 1. Oven to 160°C fan. Butter a 2.4–2.5L Bundt tin REALLY well, every little groove, then dust with flour and tap out the excess. 2. Rub the zest into the sugar with your fingers until it smells incredible. Whisk in the eggs for a minute or two, then whisk in the oil, yoghurt, juice and vanilla. 3. Mix the flour, baking powder, bicarb and salt separately, then gently whisk into the wet mixture just until combined. 4. Pour into the tin, no more than ¾ full. Bake 45–55 minutes or until a skewer comes out clean. Rest in the tin for 10–15 minutes, then turn onto a rack over a tray. 5. Simmer the syrup juice, sugar and lemon juice for 3–4 minutes. Gradually brush about half over the warm cake, letting it soak in between coats. Cool the remaining syrup, then add the mandarin segments. 6. Whip the cream, icing sugar and vanilla to soft peaks. Serve a slice with a big spoon of chantilly, then spoon the mandarins and extra syrup over the cream. Be generous. We’re having a nice night.
a wholesome games night at mine still requires a Bundt cake, chantilly cream and mandarins ( I peeled individually) swimming in syrup. Plus I’m still trying to cook my pantry to clear it out. Had mates over and heaps of mandarins to use up from my market box so this happened. Soft mandarin yoghurt cake, a very generous amount of cream and syrupy mandarin segments spooned over the top. Quite sexy for something made to clear out the fruit bowl and pantry. MANDARIN YOGHURT BUNDT Serves 10-12 Cake 300g plain flour 2 tsp baking powder ½ tsp bicarb soda ½ tsp fine salt 250g caster sugar Zest of 5 mandarins 3 large eggs 180ml mild olive oil or neutral oil 150g Greek yoghurt, I used light 150ml mandarin juice 1 tsp vanilla Soft butter and flour, for the tin Mandarin syrup 225ml mandarin juice 110g caster sugar 1½ tbsp lemon juice 5-6 mandarins, segmented, seeds removed Chantilly cream 300ml thickened cream 1 tbsp icing sugar 1 tsp vanilla 1. Oven to 160°C fan. Butter a 2.4–2.5L Bundt tin REALLY well, every little groove, then dust with flour and tap out the excess. 2. Rub the zest into the sugar with your fingers until it smells incredible. Whisk in the eggs for a minute or two, then whisk in the oil, yoghurt, juice and vanilla. 3. Mix the flour, baking powder, bicarb and salt separately, then gently whisk into the wet mixture just until combined. 4. Pour into the tin, no more than ¾ full. Bake 45–55 minutes or until a skewer comes out clean. Rest in the tin for 10–15 minutes, then turn onto a rack over a tray. 5. Simmer the syrup juice, sugar and lemon juice for 3–4 minutes. Gradually brush about half over the warm cake, letting it soak in between coats. Cool the remaining syrup, then add the mandarin segments. 6. Whip the cream, icing sugar and vanilla to soft peaks. Serve a slice with a big spoon of chantilly, then spoon the mandarins and extra syrup over the cream. Be generous. We’re having a nice night.
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Giỏ lọc rác bồn rửa chén bát #giolocracbonrua #giadungnhabep #nhabep #DungCuNhaBep
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#sadvibes #foryou #foryoupage #viral #mylifeline @TikTok @Bd Tiktok Bangladesh @Fyp @#foryou

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