Wash the oranges and place in a pot. Cover with cold water and bring to a simmer. Place a circle of baking paper on top (so the oranges stay mostly under water) and simmer for 1 1/2 hours. Drain.

Cut the oranges into chunks, and blitz in a food processor to a puree.

Preheat the oven to 170°C. Grease and line 10 mini loaf tins with baking paper (mine were 200ml capacity - 10cm x 6cm x 3.4cm height).

If you are making the upside down orange loaves, place 1-2 extremely thin orange slices in the base of each tin.

Combine the eggs, ground almonds, sugar, baking powder and salt in a bowl. Add the whole orange puree and whisk to combine.

Divide between the loaf tins, smoothing the surface of each.

Bake for 25-30 minutes or until a skewer comes out clean. Allow to cool in the tins before removing to a wire rack.

To brulee the orange (optional): sprinkle a thick layer of sugar over the top of the oranges. Brulee with a kitchen blowtorch.

Beat the butter with an electric or stand mixer until very pale, about 5 minutes.

Add the icing sugar and beat again until combined and very pale, another 5 minutes.

Add the vanilla extract.

With the mixture on a medium speed, gradually add the cream cheese, teaspoon by teaspoon, until just combined.

Fill a piping bag with a round tip with the buttercream. Pipe swirls onto the top of the mini cakes. Decorate with candied blood orange, fresh orange segments or chopped pistachios.

Slice the orange into thin rounds.

Combine the sugar and water in a medium pot and bring to a boil.

Add the orange slices and boil for 15 minutes or until the peel just starts to go translucent. Remove from syrup. Transfer to a sheet of baking paper to cool.