Blood Orange & Ginger Cake

1. Place blood oranges, cinnamon, cardamom pods and cloves in a pot. Cover with water and simmer for 2 hours until softened.
2. Drain and discard spices. Allow orange to cool, then cut into pieces and remove seeds. Process with grated ginger to a puree.
3. Preheat oven to 170°C (150°C fan-forced) and grease a 20cm (8”) round bundt cake tin.
4. Beat eggs and sugar in a free-standing mixer on medium-high speed with paddle attachment until thick and pale (4-5 minutes).
5. Mix almond meal, sifted baking powder and salt together in a bowl.
6. Alternate adding spoonfuls of dry ingredients and orange ginger puree to egg mixture on low-medium speed until well combined. Ensure to scrape down the bowl with a spatula to ensure ingredients are well mixed.
7. Pour batter into prepared cake tin, then bake for 40-45 minutes until golden and a skewer inserted withdraws clean.
8. Allow to cool in the tin for 15 minutes, then transfer to a wire rack and allow to cool completely.

Candied Blood Orange Slices in Ginger Syrup

1. Wash and finely slice blood oranges into 2-3mm width slices, ensuring seeds removed.
2. Place sugar, lemon juice, water and ginger in a wide-based saucepan, stirring on low heat until the sugar dissolves.
3. Increase the heat slightly and place blood orange slices in the pan. The pan should be wide enough so that all slices are submerged in the syrup and cook evenly.
4. Simmer until slices are soft and slightly translucent (20-25 minutes) with shape still intact. Place slices on wire rack to cool.
5. If desired, curl a few slices up to give a flowery effect, placing a toothpick through the skin to keep their shape as they cool. Remember to remove the toothpicks before decorating the cake.
6. Reserve syrup for drizzling on cake.

To Serve

1. Place cooled cake on serving plate and decorate with candied orange slices.
2. If ginger syrup has thickened, gently warm it up over the stove, then drizzle cake with syrup.
3. Sprinkle with toasted slivered almonds if desired. 

Enjoy!