Citrus butter cake with mandarin syrup

This recipe is  great as the weather cools and you can use the citrus hanging on your backyard trees. It's terrific with orange, ruby grapefruit and /or mandarin but you could also make it with lemon and lime. The recipe couldn't be any simpler with all the ingredients going into the processor. Syrup is optional.

Ingredients:

300gm soft butter

5 eggs

1 1/3 cup caster sugar

150mL Orange, ruby grapefruit or mandarin juice freshly squeezed (or a mix of all)

300gm SR flour

Syrup: Juice of one mandarin with 2/3 cup of caster sugar

Method: Preheat oven to 180 degrees C and grease 22cm springform round tin with butter. Blend butter, sugar, eggs and orange juice in processor for 1 minute. Tip in flour and process until smooth and creamy.

Spoon into the cake tin, scrap out bowl, and bake for 60 minutes (or until a skewer comes out clean). While your cake is baking make syrup by juicing one mandarin and adding 2/3 cup of caster sugar into a saucepan, bring to boil and simmer for 2 minutes. Take off heat and pour into a jug.

When the cake is ready tip out onto cake plate. Serve straight away while hot, slice and pour a little of the syrup.

Blob with cream or yogurt.