Ingredients:

• 3 cups – plain flour
• 1 1/2 cups – unsalted Butter
• 2 cups – Sugar + 2 extra tsp
• 1 tsp – baking powder
• 6 Egg yolks
• 1/2 cup – Yoghurt
• 2 tsp – Orange essence
• 1 tsp – vanilla essence
• 1×11 oz. can mandarin Orange segments (well drained and juice reserved)
• 1 tbsp – grated Orange zest
• 1/2 cup – almonds, slivered and toasted
• 3 tbsp – powdered Sugar for garnish

Method:

1. Pre-heat oven to 180 C.
2. Grease and dust a 10 inch bundt pan with flour.
3. Sift flour and baking powder.
4. Cream butter and (2 cups) sugar together with an electric mixer.
5. Add eggs, one at a time.
6. Add vanilla essence, orange essence, orange zest.
7. Add flour in thirds, alternating with yoghurt and almonds.
8. Add orange segments and beat on low speed till well mixed.
9. Pour mixture into the cake tin and bake at 175-180 C for about 55 – 65 minutes until a skewer inserted comes out clean.
10. Heat reserved orange juice with 2 tsp sugar and reduce till thick about 4 tbsp.
11. While the cake is still warm brush it over the cake.
12. Cool the cake completely on a wire rack.
13. Dust with powdered sugar before serving