STEP BY STEP

Homes+ (Australia) - - EASY FOOD -

PRE­PAR­ING THE BLOOD OR­ANGES

Use the sharpest knife you have to slice the blood or­anges. The slices are cooked first with only half the sugar; this gives the rind a chance to soften be­fore be­ing can­died.

MAK­ING THE CAKES

Sift­ing the ground al­monds with other dry in­gre­di­ents can be te­dious. A handy trick is to stir with a whisk to com­bine the in­gre­di­ents and breaks up any lumps at the same time.

DRAIN­ING THE CAN­DIED BLOOD OR­ANGES

The can­died or­anges are ready when syrup has some stick­i­ness to it and the or­anges are glossy. Place on wire racks over oven trays; leave to cool and dry.

BRUSH­ING CAKES WITH SYRUP

Brush the hot cake with the re­served syrup. If you are not serv­ing the cakes im­me­di­ately, re­heat the syrup and brush the hot syrup over cold cakes.

MAK­ING THE MAS­CAR­PONE ICE-CREAM

The ice-cream does not to re­quire an ice-cream ma­chine. The fat and sugar con­tent, plus air added when beat­ing the cream, en­sure it has a smooth tex­ture.

SERV­ING

Just be­fore serv­ing, top the cakes with the can­died blood or­ange slices and small scoops of ice-cream.

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