Comments: In the absence of mandarin oranges, I use freshly squeezed tangerine juice.

2	cups	squeezed Mandarin orange juice
1/4	cup	granulated sugar
1	tea.	cornstarch
3	tbl.	water

• While your cake is baking, combine the mandarin orange juice and sugar in a heavy, wide, non-corrosive saucepan and boil the mixture over high heat for approximately 30 minutes or until it has reduced to 1 cup. If the liquid is boiling too violently, reduce the flame somewhat.
• When the liquid has been reduced to 1 cup, dissolve the cornstarch in the water. Add the cornstarch mixture to the boiling sauce and let it continue to boil 5 min. longer. Allow the sauce to cool.
• To serve: Drizzle the sauce in a decorative pattern onto serving plates. Place a slice of cake onto the center of each plate.
• Garnish each with a piece of candied orange zest.