Begin by boiling your whole mandarin in a pot of water for 45 minutes - 1 hour
Sift your spelt flour, baking soda, baking powder, coconut sugar and salt into a large mixing bowl
In a separate bowl mix together your almond milk, grapeseed oil and vanilla
Once your mandarin is done boiling, place your mandarin in a blender and blend until it turns into a smooth paste - skin and all. Do not worry about mandarin seeds, they don't have an effect.
Add your mandarin puree to your bowl with wet ingredients and mix together
Pour your wet ingredients over your dry ingredients and mix until well incorporated
Add your poppy seeds and mix through
Pour your cake batter into a lightly greased small cake tin and bake at 175 C for 30 - 35 minutes
Remove the cake from the oven and allow to cool completely before slicing in half and spreading a thick layer of strawberry chia jam in between the two layers
Top with coconut yogurt and garnish with mixed berries and mandarin slices to serve
Recipe by Talida Voinea at https://talidavoinea.au/vegan-mandarin-poppy-seed-cake/