BLOOD ORANGE, PRUNE AND OLIVE OIL CAKE

Directions

1. First, make the candied blood orange slices. Line a baking tray with baking paper. Using a sharp knife or a mandolin, slice the orange into as many slices as you can (they need to be about 3mm in thickness).
2. In a saucepan, combine water and sugar and place over medium heat to boil for about 5 minutes (the sugar should completely dissolve). Gently place orange slices into sugar syrup and simmer for 15-20 minutes. The pith will become slightly transparent and the syrup will reduce. Using tongs, remove slices from syrup, place on prepared baking tray and set aside. Reserve syrup.
3. Next, make the cake. Preheat oven to 170C fan bake. Grease and line a 22cm tin. Combine flour, ground almonds, baking powder, baking soda and cinnamon in a large bowl and set aside.
4. In the bowl of an electric mixer, whisk eggs for about 3 minutes, until pale, light and fluffy, and then gradually add the oil while still beating. Fold through maple syrup and vanilla. Add dry ingredients in two lots until fully incorporated. Be careful not to over mix. Finally, fold through orange zest and juice and prunes.
5. Spoon batter into the prepared tin and bake for about 40 minutes. The cake is ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Cool for around 10 minutes before turning out onto a rack.
6. Once cool, place candied orange slices on top. Serve with a little of the orange syrup and a dollop of mascarpone. Refrigerate in an airtight container for up to 3 days.