BLOOD ORANGE CAKES
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.