Preheat the oven to 170°C.
Cut mandarins into 0,5cm (1/5 inch slices). Save the ends and use them to sqeeze out the juice. Save it for later.
Butter a 7-inch cake tin and place mandarin slices on the bottom in one layer.
Mix sugar, oil, yogurt, and eggs at a high speed until well combined.
Add mandarin juice and vanilla (if using vanilla extract) and mix again.
In a separate bowl mix together flour, hazelnut flour, baking soda, cardammon, vanilla (if using vanilla seeds) and salt.
Add flour mixture in two increments and mix on a low speed.
Sprinkle the mandarins in the cake tin with sugar and add the cake batter.
Bake in the preheated oven for 35-40 minutes or until the toothpick comes out clean.
Wait to cool completely, before removing the cake from the tin. If the cake has a big dome, cut it away, before turning the cake around.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu