Mandarine and Yoghurt Loaf Cake

With a combination of citrus from the mandarines and the freshness of the yoghurt this is a deliciously moist cake. A perfect cake for a sunny, spring day tea we think.

We baked our cake in a large loaf tin, but equally you could make smaller loaves for the children’s table or sweet cupcakes with an extra spoonful of the yoghurt on top and a slice of orange for a brunch. Yum! Just adjust your cooking times slightly.


  • 4oz softened butter

  • 3oz caster sugar

  • 4oz self-raising flour

  • 2 eggs

  • zest of 2 mandarines (or blood organges if in season)

  • 150g of plain live yoghurt (we used Marks & Spencers brand)


  • Preheat the oven to 180 degree C. Cream together the butter and the sugar until pale and fluffy in a large mixing bowl. Add the eggs (one at a time) and mix.

  • Continue to add the flour and mix thoroughly.

Florence baking the cake .JPG
  • Add the zest of the mandarines followed by the plain live yoghurt.

  • Once all of the ingredients are combined pour into a greased or lined loaf tin and bake for 35 minutes until it’s golden brown.

P.S. Florence is wearing her new pyjamas from Sleepy Doe which she is loving so much! A brand we dearly love.