Preheat Oven 180*c /350*f

 

 

81/2″ Loaf Pan-greased and dusted with cornmeal

 

3 Mandarines –cut in quarters

zest of 2 mandarines

6 eggs

1 cup sugar

2 cups Almond Meal

½ cup corn meal

1 + 1/2 teaspoons baking powder

1 teaspoon Sea Salt

½ cup blueberries-

 

 

Quarter mandarins, cover and microwave for 3 minutes . Reserve any juice from the bottom of the bowl and set aside for the icing .

In a Kitchen Aide mixer fixed with the paddle attachment (or use a kitchen beater) beat eggs and sugar for 5 minutes until light and fluffy.

**Blitz warm (not hot) mandarins in blender until pulpy and soft.

 

Add mandarins to sugar egg and zest mixture and combine.

Add Almond meal, baking powder and sea salt- mix to combine.

Stir in blueberries and pour into greased baking pan.

Bake for 35-45 minutes . Test cake by inserting a toothpick- *cake is done when toothpick comes out clean.

Remove from oven and cool completely on a wire rack. Remove cake from pan and place on a rectangle serving platter.

 

Mandarine Glaze

 

2 cups Icing Sugar

zest from 2 Mandarines

juice from 5 Mandarines and any reserved juice form the cake recipe

pinch salt

 

Place Juice and zest in a bowl.

Add icing sugar a little at a time and whisk until you achieve your desired. consistency. Glaze should be thick and pourable.

 

Pour over cooled cake . You may have some extra icing , just pour it into a small pitcher and serve on top of slices the of cake!

Enjoy !!

 

Many thanks to Paula Deen Magazine for this inspiration