Ingredients
125g soft butter
1 cup castor sugar
2 tsp grated mandarin zest, plus extra rind removed with a vegetable peeler
2 eggs
1 cup self-raising flour
½ cup buttermilk
½ cup mandarin juice
1 tsp orange flower water
Greek yoghurt or thick cream, to serve
Method
Preheat oven to 180C. Combine butter, half the sugar and two teaspoons of zest in a small bowl and beat with an electric mixer until pale and fluffy. Add eggs one at a time and beat well. Stir in flour and buttermilk then divide mixture between six 180-millilitre greased muffin holes. Bake for 25-30 minutes or until cooked.
Meanwhile combine mandarin juice and remaining sugar in a small saucepan and stir over low heat until sugar is dissolved then simmer for two to three minutes until slightly thickened. Remove from heat and stir in remaining rind and orange flower water.
To serve, pour warm mandarin syrup over cakes and accompany with a dollop of Greek yoghurt or thick cream.
