Preheat oven to 180°C/350°F. Grease an 8-hole (½-cup/125ml) oval friand pan well. Line bases with baking paper.

Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time. Transfer mixture to a medium bowl; stir in sifted flour and juice, in two batches.

Beat egg whites in a clean small bowl with an electric mixer until soft peaks form; fold into cake mixture, in two batches. Spoon mixture into pan holes.

Bake cakes 20 minutes. Stand cakes in pan 10 minutes before turning, top-side up, onto a wire rack over a shallow tray.

Meanwhile, peel oranges thickly to remove all white pith. Cut each orange crossways into six slices.

Make blood orange syrup as recipe directs (see below). Reserve 1 1/3 cups of the syrup; freeze 1/3 cup of the reserved syrup for 10 minutes or until cold. Pour remaining hot syrup over hot cakes, reheating syrup if needed.

Whisk cream with the cold reserved syrup in a medium bowl until soft peaks form.

Serve cakes with orange cream and sliced oranges; drizzle cakes with reserved syrup.

Using a zester, peel thin strips of orange rind.

Place rind, orange juice, sugar and the water in a small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat. Stir in lemon juice.