Step 1

Pre-heat oven to moderate (180 degrees celsius, fan-forced).

Step 2

Grease and line the round cake tin (24.5cm x 6.5cm approx).

Step 3

Cream butter and sugar until light and fluffy.

Step 4

Beat eggs and add to the mixture one at a time, beating after each addition.

Step 5

Sift flour, baking powder and salt together. Add to the mixture alternately with the milk, stirring to combine.

Step 6

Juice one of the mandarins and add one tablespoon of the juice to the mixture.

Step 7

Add the finely grated rind from three of the mandarins and stir to combine.

Step 8

Pour mixture into tin and smooth the top gently with a spatula.

Step 9

Bake for 50-60 minutes or until cooked.

Step 10

Allow to cool for about 15 minutes and then remove from the tin.

Step 11

While the cake is cooling, peel and segment one of the mandarins for decorating. Remove as much pith and seed as possible.

Step 12

Once the cake is completely cool, combine icing sugar with 2 tablespoons of warmed mandarin juice (or as much as is necessary to create a runny glaze).

Step 13

Pour icing over the cake and allow to drizzle over the edges. Place mandarin segments in a circular pattern on top of cake. Finely grate some of the remaining mandarin rind over the glaze.

Step 14

Store the cake in the fridge and allow to reach room temperature before serving.