Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

From cuisine.com.au - I'm not sure of the difference between a mandarin, tangerine, or clementine but this looks delicious. Untried.

Ingredients Nutrition

Directions

  1. Grease with butter and lightly flour a 22cm round cake tin.
  2. Preheat oven to 165°C
  3. With a fork, mix flour, corn meal, baking powder and salt in a bowl. Using an electric mixer, whisk sugar and eggs until they are pale and their volume increases two or three times. Add zest and whisk.
  4. On a low to medium speed, whisk in half the flour mixture until well incorporated, then half the olive oil.
  5. Stop and scrape down the sides of the bowl. Add the rest of the oil and the remaining flour.
  6. Pour into the cake tin and bake for 30-35 minutes until the centre springs back to the touch.
  7. Remove from oven and cool for 15 minutes before unmoulding.
  8. Sift icing sugar into a bowl. Add clementine juice, stirring, until it has the consistency of thick cream. Glaze the cake.