Plain flour, to dust
125g butter, softened
1 cup (220g) Chelsea Caster Sugar
1 tablespoon finely grated mandarin rind
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 eggs
1 cup (150g) plain flour
1 cup (150g) self-raising flour
1/2 cup (140g) Greek-style yoghurt
Greek-style yoghurt, extra, to serve

Poached mandarins
1/2 cup (125ml) mandarin juice (about 2 mandarins)
1/2 cup (125ml) Chelsea Caster Sugar
4 mandarins, zested, peeled

Preheat oven to 180C. Grease a 20cm ring pan. Lightly dust the inside of the pan with flour.
Use an electric mixer to beat the butter, Chelsea Caster Sugar, mandarin rind, cinnamon and cardamom until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flour and yoghurt and combine. Spoon into prepared pan and smooth surface.
Bake for 35-40 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool slightly.

Meanwhile to make the poached mandarins, combine the mandarin juice and Chelsea Caster Sugar in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium and bring to the boil. Cook for 3 mins or until syrup thickens. Remove from heat.
Use a serrated knife to cut 2 of the mandarins in half crossways. Segment the remaining mandarin. Place the mandarin halves, segments and zest in a heatproof bowl. Pour over the syrup.

Pour the hot syrup over the warm cake. Top cake with mandarin pieces. Serve with Greek-style yoghurt.