4 small mandarins, unpeeled
2 cups macadamias, coarsely ground
250g butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 large eggs
1 cup polenta, lightly toasted
1 teaspoon baking powder
1 tablespoon icing sugar
a pinch of salt (if using unsalted butter)
Cover whole mandarins in a saucepan with cold water and bring to a boil. Drain and repeat this process. Drain again and cool to room temperature. Preheat oven to 170. Grease a round cake pan and line with baking paper. Halve the mandarins, discard seeds and process to a pulp. Beat butter, sugar and vanilla in a bowl until light and fluffy. Add eggs and continue to beat until well combined. Stir in polenta, mandarin pulp, nut meal and baking powder. Spread mixture into the cake pan and bake for about an hour until golden and cooked through in the middle. Allow cake to cool in the pan for at least 15 minutes then transfer to a wire rack.
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