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12 servings


0 hours 20 mins


0 hours 50-60 mins


1 hours 20 mins
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3 eggs

1 1/4 cups sugar

1 3/4 cups all purpose flour

2 1/2 Tsps. baking powder

1/3 cup butter, softened

1/3 cup fat free FAGE Greek yogurt


1 cup of mandrinquats (stem end cut off, then quartered and seeded)


Juice of a handful of mandrinquats (you may not use all of it)

1 cup confectioner’s sugar


1. Preheat oven to 350°F. Spray loaf pan with cooking spray, line with a strip of parchment paper with about 2 inches overhang. Spray paper again.
2. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
3. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, than stir in the yogurt.
4. In a blender process the mandarinquats until almost pureed.
5. Add the processed mandarinquats to the cake mixture and stir until evenly combined. Pour batter into loaf pan.
6. Place pan in middle of the oven for 50-60 minutes or until done a toothpick inserted into the middle comes out clean. Remove from the oven.

Make the Icing

Put the confectioner’s sugar in a bowl and add a tablespoon of mandarinquat juice and stir. Add as much juice as needed to achieve an icing that is a little runny and will drizzle down the sides of the cake. Read more about mandarinquats in my Discoveries & Inspirations post