Ingredients: 

• 3 Mandarin oranges, peeled and seeds removed
  In a food processor, blitz the orange segments to form a purée. Pour the purée into a pot, heat and let it simmer gently till juice has reduced (to about 1 cup)

• 100g salted butter, melted

• 1 1/2 cups all purpose flour, sifted

• 1 cup brown sugar

• 1 tsp baking powder

• 1 tsp baking soda

• 2 medium sized eggs

• 1-2 tbsp vanilla extract

• 8” / 9” round baking tin (coated with melted butter and lined with baking paper)

• 3 tangerines, peeled and sliced (to place on cake batter before it goes into the oven) - optional.

Method:
1. Pre-heat oven to about 180C.
2. In a bowl, add cooled mandarin orange purée, melted butter and whisk. Sift in all purpose flour, baking powder and baking soda followed by the brown sugar. Mix well.
3. Next, add the eggs and vanilla extract. Whisk to combine. Pour the batter into the prepared baking tin.
4. Bake cake at 180C for 40 minutes and then at 200C for 5 minutes (I did this to get that evenly golden brown top you see). Your cake is done when a toothpick inserted into the center of the cake, comes out clean.
5. Let cake cool completely before slicing and serving it up with a dollop of Greek yogurt and toasted coconut flakes (available at any baking section / bake shop).

Cooking notes: I realised that parts of the cake with these slices on top, made it a little soggy (but still edible and yummy). If you’re one who loves an evenly baked cake with no soggy parts, best NOT to have the slices on top. Instead, serve the tangerines (if you must) with the cake once it’s baked.