Preheat the oven to 350°F (175°C). Butter and flour a Bundt pan; set aside.

Grate the zest from 4 mandarins and juice 2 mandarins. Set the juice aside for later use. Mix the grated zest with the yogurt.

In a large mixing bowl, combine the flour, cornstarch, and baking powder.

In another bowl, beat the eggs and granulated sugar until a pale, foamy mixture forms. Gently add the olive oil, blending until smooth, then mix in the yogurt followed by the dry ingredients, adding a pinch of salt.

Pour the batter into the prepared Bundt pan and bake for 40-45 minutes or until a toothpick comes out clean.

For the glaze, dissolve the powdered sugar in 1 oz of mandarin juice and whisk until smooth.

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Invert onto a wire cooling rack to cool completely.

Once cool, trim the bottom to level it. Drizzle with the mandarin glaze and decorate with mandarin slices, kumquats, and mint leaves.