This recipe first appeared in Food magazine issue 76.
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Ingredients
Method
1.Spray 5 x 1 cup-capacity moulds generously with oil. Wash the orange and place it in a pan. Cover it with water and bring it to the boil. Reduce the heat and simmer the orange in the water for 1 hour. Set the orange aside to cool.
2.When ready to bake, preheat the oven to 180°C. Cut the orange into quarters. Remove any pips and place the orange, skin and all, into the bowl of a food processor with the eggs and vanilla. Process the mixture until it is smooth.
3.Meanwhile, place the ground almonds, sugar and baking powder in a bowl. Whisk to combine. Pour in the orange mixture and whisk lightly until it is combined.
4.Divide the mixture evenly between the prepared moulds. Bake the cakes in the preheated oven for about 25 minutes, or until a skewer inserted into the centre comes out clean.
5.To make the syrup, place all the ingredients in a small pan. Bring the mixture to a boil, then simmer it for 2-3 minutes until it is syrupy.
6.Remove the hot cakes from the oven and spoon over the syrup. Leave them for a few minutes, then turn the cakes out onto a sheet of baking paper and set them aside to cool.
7.To make the citrus mascarpone, combine all the ingredients well. Serve the cakes with a dollop of the mascarpone.
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