Preheat oven to 350 degrees F.

Prepare three 8-inch round cake pans by spraying them with baking oil and adding parchment paper to the bottom, and another coating of baking spray.

Combine flour, corn meal, salt and baking powder in a small bowl, whisk and set aside.

Whisk eggs and sugar in the bowl of an electric mixer until lighten in color, add the mandarin zest and vanilla bean seeds.

Whisk in the mandarin olive oil.

Add half of the dry ingredients, followed by the mandarin juice and the rest of the dry ingredients and a few drops of orange gel food coloring. Using a spatula scrape the sides of the bowl and whisk on low.

Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Cool in the pan for 10 minutes, invert the pans onto a cooling rack and cool to room temperature.

Puree the raspberries in a food process or blender, if you don’t want seeds in the frosting, press the puree through a strainer held over a bowl. You may get approximatively 3 to 4 tablespoons of seed free raspberry puree. You can also leave the seeds in and just use 3 - 4 tablespoons of the puree.

Add butter and cream cheese to the bowl of a mixer and beat until combined for about 2 - 3 minutes. Add powdered sugar cup by cup while beating after each addition. Add raspberry puree and vanilla bean seeds and beat until completely combined.

Once the cake has cooled frost it.

In a microwave safe bowl, heat whipping cream in the microwave for 40-60 seconds until hot. Place candy melts in a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 10 minutes) before pouring over the cake to cupcakes.

Garnish with fresh fruit and berries.

Store cake in the fridge until serving.

Enjoy!