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Place whole mandarins (including rind) in a saucepan of cold water and bring to the boil. Reduce to a simmer and cook for 2 hours.
Drain. When cool enough to handle, cut in half and remove pips.
Preheat oven to 180°C and spray a springform pan with oil.
Process mandarins in a blender, then add eggs, baking powder, bicarb soda, ground hazelnuts, Natvia and cocoa powder. Blend to a smooth batter.
Pour into prepared cake tin and bake for 45-60 minutes, until an inserted toothpick comes out clean.
Allow to cool in tin.
Peel remaining mandarin, removing all the white pith, slice thinly and decorate cake.
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