400g (6 small) seedless mandarins, unpeeled
75g unsalted butter, melted and cooled
120g instant polenta
140g almond meal
200g caster sugar
1 tsp baking powder
1 tsp vanilla extract
Juice of 3 mandarins
75g flaked almonds, toasted
50g pistachios, roughly chopped
Place the mandarins in a saucepan and add enough water to cover. Bring to the boil then reduce to a simmer and cook for an hour or until soft. Drain and set aside to cool.
Preheat oven to 160°C. Grease and line a 20cm springform cake tin with baking paper.
In a food processor, add the cooled mandarins along with all of the remaining cake ingredients and process until you have a smooth cake batter.
Pour cake batter into the tin lined with baking paper and cook for 50 minutes. Cake is cooked when a skewer, inserted into the centre, comes out clean. Once the cake has cooled slightly, take it out of the tin and cool on a rack.
To make the syrup, add the mandarin juice and remaining sugar to a small saucepan over medium heat, and bring to the boil. When the liquid becomes thick and syrupy, pour over the cake and allow it to soak in.
Scatter the flaked almonds and pistachios over the top, sprinkle with a little icing sugar and serve with sour cream on the side.