Prep Time: 20 mins
Cook Time: 40 mins
- 3-4 blood oranges
- Oil, as needed
- 2 tbsp cane sugar, or as needed
- 2 cups plain flour (note 1)
- ½ cup blanched almond meal (note 2)
- 2/3 cup sugar
- 2 tsp baking powder
- Pinch of any good quality salt
- ½ cup blood orange juice and zest, from 2-3 medium-sized blood oranges
- ½ cup dairy free milk
- ½ cup sunflower, grapeseed or olive oil
- Preheat the oven to 170°C. Line a 20cm round cake tin.
To prepare the topping:
- Slice one end off each blood orange and carefully cut off the rind of each orange. Using a sharp knife, carefully slice the peeled oranges to create 6 mm slices.
- Grease the base of your cake tin. Sprinkle the sugar on the base, swivelling your cake tin to make sure it is evenly coated.
- Arrange your orange slices on the bottom, trying to make sure there are no large gaps. You can cut your orange slices into segments to cover the gaps! Set aside.
To make the cake:
- In a large mixing bowl, combine all the dry ingredients and mix until there are no lumps. Add all your wet ingredients and mix until combined and there are no lumps of flour.
- Pour the batter into your cake tin.
To bake and serve the cake:
- Bake the cake for around 40 minutes or until a skewer can be inserted into the middle and it comes out clean.
- Allow the cake to cool in the cake tin for 20 minutes. If there is a dome on the cake, use a serrated knife to cut it off. Invert the cake onto a serving plate and serve. This cake is lovely with a scoop of yoghurt, cream or ice cream.
- The cake can be stored in an airtight container in the fridge for 5 days. Allow it to come to room temperature before serving
- To make this cake gluten free, substitute the plain flour with 1 cup almond flour and 1 cup gluten free all-purpose flour.
- If you need this cake to be nut free, substitute the almond flour for ¼ cup plain flour and 2 tbsp oil.