First, place the unpeeled mandarins in a small saucepan and cover with water. Bring to boil and cook for 30 minutes. Top up with extra boiling water as needed to keep the mandarins covered. After this time, drain and leave to cool completely.

Preheat the oven to 170C. Generously grease a medium-sized muffin tray (9 holes will be used) – or line with cupcake cases.

Halve the boiled mandarins and place into a food processor, along with the eggs and honey. Blend until smooth.

Add the flour, LSA, baking powder and baking soda. Pulse 6-8 times until just incorporated – don’t over mix or the cakes will be tough. Spoon the batter into the prepared muffin tray to fill 9 holes.

Bake for 18-20 minutes until an inserted skewer comes out clean. Cool in the tin for 5 minutes then transfer the cakes to a cooling rack.

Make the ganache: Place the chocolate and olive oil into a bowl and set this over a saucepan of gently simmering water. Once melted remove from the heat, stir and cool for 5 minutes. Sit the rack of cakes over a plate or tray and slowly pour a tablespoon of ganache over each cake. Leave to set then use a small knife to loosen the chocolate drips and place these on top of the cakes to decorate.

Store in an airtight container and consume within 3 days.