Cream the margarine and caster sugar together in a bowl until smooth
Beat the eggs and then beat them into the creamed mixture
Sift the flour and baking powder, add gradually to the creamed mixture, along with half the mandarin segments and sufficient milk to give a soft dropping consistency
Spoon into the tin
Bake in the pre-heated oven for 30-35 minutes, or until springy to touch
Remove from the oven and leave to cool in the tin
Gradually mix enough of the mandarin juice with the icing sugar to make it come together as icing. Spread the icing over the cakes and allow to set.
Place the remaining segments on the cake when the icing has set.