Blood Orange Cake

4- 5 blood oranges

130g plain flour - or sorghum flour and rice flour as a gluten-free alternative

65g ground almonds

130g caster sugar

½ tsp sea salt

1 tsp baking powder

1 tsp bicarbonate of soda

115 ml olive oil

2 large free-range eggs

2 tsp vanilla paste

Icing sugar for dusting (optional)

Preheat your oven to 180◦C/350◦F and spray oil a 9” loose bottom springform cake tin.

Slice two of the blood oranges into thin slices, discarding the ends. Use the slices to place on the base of your greased cake tin.

Zest the other oranges into a bowl. Juice the oranges until you have 115ml of juice; place this in the same bowl as the zest.

Add the eggs, vanilla paste and olive oil to the orange juice bowl and whisk until all combined.

In another larger bowl, measure the flour, ground almonds, salt, caster sugar and baking powder and bicarbonate of soda, mix to evenly distribute.

Add the wet mixture to the larger bowl and combine until you have a combined mixture with no lumps. You can use a food mixer if you have one, but by hand works fine.

Pour the cake mixture into the prepared tin.

Bake for 30 -35 minutes until the top of the cake is pale brown and when tested with a cocktail stick it is moist.

Cool on a rack for approximately 10 to 15 minutes and then gently release the springform tin. Invert onto a cooling rack. When fully cool, remove the base carefully.

Transfer onto your serving plate or cake stand and dust lightly with icing sugar.