Preheat Oven 180*c /350*f
81/2″ Loaf Pan-greased and dusted with cornmeal
3 Mandarines –cut in quarters
zest of 2 mandarines
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.
2 cups Icing Sugar
zest from 2 Mandarines
juice from 5 Mandarines and any reserved juice form the cake recipe
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!
Many thanks to Paula Deen Magazine for this inspiration