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Preheat the oven to 180°C. Line the base and sides of a greased 20cm springform tin with baking paper and set aside.
Place the mandarins in a small saucepan and cover with water – put a small plate or lid over the mandarins to submerge them. Bring to the boil and cook for 30 minutes or until very soft. Remove from the saucepan and cool slightly, then place in a food processor and process until they are pureed. Set aside.
Place the polenta, almond meal and baking powder in a bowl and mix to combine. Place the eggs and sugar in an electric mixer and whisk for 10-12 minutes or until thick and tripled in volume. Fold the mandarin puree and polenta mixture through the egg mixture. Pour the mixture into the tin and smooth the top with a palette knife. Bake for 35-40 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin.
To make the mandarin syrup, place the sugar and water in a small saucepan over a medium heat and stir until just combined. Bring to the boil and cook for 7-8 minutes or until just golden. carefully stir through the mandarin juice until combined. Allow the syrup to cool to room temperature.
Remove the cake from the tin and pour over the syrup to serve.