Method

• 1.
  For the panna cotta, soak gelatine in cold water for 5 minutes or until soft. Place milk and sugar in a pan over medium heat, and bring to just below boiling point, stirring to dissolve sugar. Squeeze excess water from gelatine, then add gelatine to hot milk, stirring to dissolve. Stir in cream and orange blossom water. Strain into a jug and pour into six 1/2-cup (125ml) moulds. Cool, then cover and chill for 4 hours.
• 2.
  Place 1 orange in a small saucepan. Cover with cold water and bring to the boil over medium-high heat. Reduce heat to low and simmer for 1 hour, topping up water as necessary. Drain, cool slightly and whiz in a food processor until a puree.
• 3.
  Preheat oven to 180°C.
• 4.
  Using electric beaters, beat eggs and 125g sugar until light and fluffy. Stir in zest, vanilla, baking powder and almond meal, then add orange puree, stirring to combine. Pour into 12 greased, fluted patty pans. Bake for 12-15 minutes or until a skewer inserted into centre comes out clean.
• 5.
  Meanwhile, make the syrup by placing remaining 125g caster sugar, juice and finely grated zest of 2 oranges, cardamom and 1 cup (250ml) water in a pan over low heat. Stir to dissolve sugar then increase heat to medium-low and simmer for 5-6 minutes until reduced by half. Cool. Peel the remaining orange, segment the flesh and add the segments to the syrup.
• 6.
  To serve, place a panna cotta on each plate and garnish with candied cumquat. Add an orange cake and a scoop of ice cream, then drizzle with a little orange syrup and garnish with some zest and orange segments.