Preheat oven to 175°C (conventional) and grease a 24-26cm bundt cake tin.
In a large mixing bowl, cream together the softened butter and caster sugar with an electric mixer, until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the almond meal, plain flour, baking powder, salt and gingerbread spice.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the vanilla extract and melted dark chocolate, then add in the mandarin zest and mandarin juice and fold once more.
Pour the batter into the prepared bundt tin and smooth out the top.
Bake for 25 – 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before decorating it with the ganache.
While the cake is baking, make the poached mandarins. Start by slicing the mandarins into rounds, ensuring to remove any pith and seeds.
In a medium saucepan, combine water, vanilla bean sugar, and cinnamon.
Over medium heat, stir the mixture until the sugar dissolves completely, then bring it to a boil.
Once boiling, reduce the heat to simmer without stirring for 2 minutes.
Stir in the rum and continue simmering until the syrup begins to thicken.
Add the mandarin slices and gently poach in the syrup for about 2 minutes.
Transfer the poached mandarins to a flat plate and pour the syrup over them. Allow both the mandarins and syrup to cool to room temperature.
When you’re ready to decorate the cake, make the ganache. Add cream to a small saucepan and bring it to a gentle simmer.
Remove from the heat, and whisk in the chopped chocolate until smooth and shiny. Pour over the cake and let it set. Top with the poached mandarins and serve.
