Ingredients
- 1¼ cups (185g) self-raising flour
- ½ teaspoon bicarbonate of soda
- 1 cup (120g) ground almonds
- 1¼ cups (275g) caster sugar
- ½ cup (125ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
- 1 tablespoon finely grated mandarin rind
- ½ cup (125ml) strained freshly squeezed mandarin juice
- 3 eggs, beaten lightly
Vanilla Mascarpone Cream
- 250g mascarpone
- ⅔ cup (160ml) thick cream
- 1 teaspoon vanilla extract
- 1 tablespoon icing sugar
Candied Mandarin
- 4 mandarins (800g), sliced thinly crossways
- 1 cup (220g) caster sugar
- 2 tablespoons lime juice
Method
- To make the candied mandarin, place mandarin in a small saucepan of water; bring to the boil. Drain. Repeat process (this helps to remove any bitterness and soften the rind). Stir sugar and ¾ cup (180ml) water in a small saucepan over low heat until sugar dissolves. Increase heat to high; bring to the boil. Add mandarin; simmer for 30 minutes or until mandarin is soft and translucent and syrup is reduced. Cool. Stir in juice.
- Preheat oven to 180°C. Grease eight 10cm springform pans. Line bases and sides with baking paper.
- Sift flour, soda and almond meal into a large bowl, pushing mixture through with a wooden spoon. Stir in caster sugar. Whisk extra virgin olive oil, rind, juice and egg in a small bowl; add to dry ingredients, then whisk until mixture is smooth. Spoon mixture into pans.
- Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in tins to cool.
- Meanwhile, to make the vanilla mascarpone cream, place mascarpone, cream, vanilla and sifted icing sugar in a medium bowl; using a wooden spoon, fold ingredients until combined. Cover; refrigerate until required.
- Serve cakes topped with candied mandarin and vanilla mascarpone cream.
Recipe by The Australian Women’s Weekly.
Photography James Moffatt Styling Olivia Blackmore
