Ingredients
Mandarin almond cakes
Candied cumquat
Method
1.Make candied cumquats. Place cumquats in a small saucepan of water; bring to the boil. Drain. Repeat process (this is to help remove any bitterness and soften the rind). Stir sugar and the water in a small saucepan over low heat until sugar dissolves. Increase heat to high; bring to the boil. Add cumquats; simmer for 30 minutes or until soft and translucent, and syrup is reduced. Cool. Stir in juice.
2.Preheat oven to 180°C/350°F. Grease eight 10cm springform pans. Line bases and sides with baking paper.
3.Sift flour, soda and ground almonds into a large bowl, pushing mixture through with a wooden spoon. Stir in caster sugar. Whisk oil, rind, juice and eggs in a small bow; add to dry ingredients, whisk until mixture is smooth. Spoon mixture into pans.
4.Bake cakes 25 minutes or until a skewer inserted into the centre comes out clean. Stand in tins until cooled.
5.Meanwhile, process ricotta and sifted icing sugar until smooth; transfer to a medium bowl. Gently fold in cream until combined.
6.Serve cakes topped with ricotta cream and candied cumquats.
