1/2 cup (125ml) strained freshly squeezed mandarin juice
3 eggs, beaten lightly
250 grams mascarpone
⅔ cup (160ml) thick cream (51% fat)
1 teaspoon pure vanilla extract
1 tablespoon icing sugar
4 mandarins (800g), sliced thinly crossways
1 cup (220g) caster sugar
2 tablespoons lime juice
Mandarin almond cakes with candied cumquats
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 (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/350°F. Grease eight 10cm (4in) 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 minutes 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.