4 naartjies (mandarins)

60g  brown sugar

80g golden syrup

60g  butter

For the sponge:

120g butter, softened

120g castor sugar

2 naartjies, zested and juiced

2 eggs

175ml buttermilk

160g Cake flour

5ml baking powder

5ml bicarbonate of soda

Preheat oven to 180C.

Thinly slice  the naartjies and boil for 3 mins.

Remove from the water, then place onto a tray to cool.

Line a 20cm round cake tin with greaseproof paper.

Melt together the brown sugar, syrup and butter then pour into the cake tin.

Lay the naartjie slices on top in a circle, overlapping them slightly.

Make sponge by creaming together the butter, sugar and naartjie zest.

Whisk together naartjie juice, eggs, and buttermilk.

Sift together flour, baking powder and bicarb.

Fold dry and wet ingredients alternately into the creamed butter and sugar.

Carefully spoon mixture on top of the naartjie slices, then bake for 40 minutes or until a skewer inserted into the sponge comes out clean.

Allow to cool for 10 mins before turning out and upside down.

Serve with a dollop of fresh cream.