- 1¼ cup (185 g) self-raising flour
- ½ tsp baking soda
- 1 cup (120g) ground almonds
- 1¼ cup (275g) caster sugar
- ½ cup (125 ml) extra virgin olive oil
- 1 tbsp finely grated mandarin rind
- ½ cup (125 ml) strained freshly squeezed mandarin juice
- 3 eggs, beaten lightly
- 250 g mascarpone
- ⅔ cup (160 ml) thick cream
- 1 tbsp pure vanilla extract
- 1 tbsp icing sugar
- 4 mandarins (800 g), sliced thinly crossways
- 1 cup (220 g) caster sugar
- 2 tbsps lime juice
Make 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 (180 ml) water in a small saucepan over low heat until sugar dissolves. Increase heat to high; bring to the boil. Add mandarin; simmer for 30 mins or until mandarin is soft and translucent and syrup is reduced. Cool. Stir in juice.
Preheat oven to 180 C. Grease eight 10 cm 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 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 mins or until a skewer inserted into the centre comes out clean. Leave cakes in tins to cool.
Meanwhile, to make 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.