BLOOD OR­ANGE CAKES

Homes+ (Australia) - - EASY FOOD -

MAKES 8 PREP + COOK 2 HOURS 10 MIN­UTES + COOL­ING + FREEZ­ING $5.15 EACH

1¼ cups (185g) self-rais­ing flour ½ tea­spoon bi­car­bon­ate of soda 1 cup (120g) ground al­monds 1¼ cups (275g) caster sugar

½ cup (125ml) ex­tra vir­gin olive oil 1 ta­ble­spoon finely grated blood or­ange rind

½ cup (125ml) strained freshly squeezed blood or­ange juice 3 eggs, beaten lightly

STEP 1 Make can­died blood or­anges.

STEP 2 Make mas­car­pone ice-cream.

STEP 3 Pre­heat oven to 180°C/350°F. Grease eight 10cm spring­form pans. Line each base and side with bak­ing pa­per.

STEP 4 Sift flour and soda into a large bowl; whisk in ground al­monds and sugar. Add oil, rind, juice and eggs; whisk un­til mix­ture is smooth. Di­vide into pans.

STEP 5 Bake cakes for 30 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Stand cakes in pan for 5 min­utes be­fore trans­fer­ring to plates.

STEP 6 Brush hot cakes with re­served syrup from can­died or­anges. Top cakes with can­died blood or­ange slices; serve warm or cool with scoops of ice-cream.

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