For the cake, preheat the oven to 180°c and line a 20cm round cake pan with parchment paper.
Combine butter, sugar and mandarin rind in a medium bowl and beat until light and fluffy.
Add eggs, one at a time. Fold in the sour cream, followed by flour and mandarin juice (stir until just combined, don’t overmix).
Spread mixture into cake pan and bake for 50mins (approx.) or until a skewer inserted into the centre comes out clean.
For the mandarin syrup, place mandarin juice, sugar and 1/2 cup water in a saucepan over medium heat. Cook until sugar dissolves. Simmer for 10 minutes or until slightly thickened.
Remove cake from the oven and pierce the top of your cake several times with a skewer. Drizzle half of the mandarin syrup over the cake whilst still in the pan. Stand for 15 minutes until syrup is absorbed into the cake. Slice and serve mandarin syrup cake. Enjoy!
