Blood orange cakes with mascarpone ice-cream

Seriously citrusy!

  • 2 hrs 10 mins cooking
  • Serves 8
  • Print
Delicate almond-based cakes made with olive oil for a distinct slightly savoury flavour and served with a creamy slightly citrus marscapone ice-cream.
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Blood orange cakes
  • 1¼ cups (185g) self-raising flour
  • ½ teaspoon bicarbonate of soda
  • 1 cup (120g) almond meal
  • 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
Candied blood oranges
  • 1½ cups (375ml) water
  • ½ cup (125ml) strained freshly squeezed blood orange juice
  • 1 cup (220g) caster sugar
  • 3 medium blood oranges (480g), cut into 5mm slices
Mascarpone ice-cream
  • 1 cup (250ml) strained freshly squeezed blood orange juice
  • 300 ml thickened cream
  • 1½ cups (240g) icing sugar
  • 250 grams mascarpone


  • 1
    Make candied blood oranges, then mascarpone ice-cream.
  • 2
    Preheat oven to 180°C/350°F. Grease eight 10cm (4in) springform pans. Line each base and side with baking paper.
  • 3
    Sift flour and bicarb into a large bowl; whisk in almond meal and sugar. Add oil, rind, juice and eggs; whisk until mixture is smooth.
  • 4
    Divide mixture into pans.
  • 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.
  • 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.
Candied blood oranges
  • 7
    Stir the water, juice and half the sugar in a large frying pan over medium heat until sugar dissolves. Add orange slices; simmer for 20 minutes or until rind is soft. Add remaining sugar to pan; stir gently until dissolved. Simmer for a further 10 minutes or until oranges are candied and syrup is thickened slightly. Using a spoon, transfer slices to wire racks on oven trays, in a single layer. Reserve 1 cup (250ml) syrup. Cool. Chop 100g (3oz) orange slices for ice-cream.
Mascarpone ice-cream
  • 8
    Bring juice to the boil in a small saucepan; boil for 12 minutes or until reduced to ¼ cup (60ml). Cool. Refrigerate until cold. Beat cream, icing sugar and reduced juice in a small bowl with an electric mixer until soft peaks form. Fold in mascarpone and chopped candied orange. Spread mixture level into a 1 litre (4-cup) loaf pan. Cover surface with plastic wrap; freeze for 6 hours or overnight until firm.

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