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