Preheat the oven to 170°C (150°C fan-forced). Line a 23cm tin with paper.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, and vanilla. Stir through the yoghurt, flour and mandarin zest.
Spread half the batter into the base of the tin. Top with the sliced apple and mandarin wedges. Spread over the custard and top with the remaining batter. Sprinkle it with the almonds.
Bake in the centre of the oven for 50 minutes until soft to the touch in the centre.
Remove and cool completely. Serve!
PER SERVE • Energy 1344Kj • Protein 6g • Total Fat 16g • Saturated Fat 10g • Carbohydrates 36g • Sugars 22g • Sodium 278mg
Dietary and nutritional info supplied by NZ Nutrition Foundation
