I just love blood orange season! Whether the half-blood orange (Taracco) or the full red ones, they are only here for a short time, so I love to eat them as much as possible. After seeing a few stunning cakes show up on my Instagram feed, I knew I had to give one a try. I chose one from Snixy Kitchen featured on The Feed Feed. It was a glutenfree olive oil cake, with the blood orange slices places in the pan first, so that when it’s cooked you flip it over and the caramelised oranges end up on top. I do love a good upside-down cake, so that looked perfect for me. Now, of course, I’m not one to simply follow a recipe. Haha. I tweaked it a bit, and instead of adding all the individual flours called for, I just used my Schär baking mix, and I increased the almond meal to give it more of a rustic mouthfeel. It turned out moist and delicious! If you have a few blood oranges lying around, give this cake a try! I’m already eyeing a blood orange pound cake, which is soaked with a blood orange syrup and glazed with blood orange infused drizzle…. so watch this space 😉
Preheat the oven to 350°F. Lightly grease an 8-inch cake pan with olive oil and line the bottom with a round of parchment paper.
Zest 1 teaspoon of blood orange into a small bowl. Gently cut 1/4-inch off the ends of each of the blood oranges and carefully cut the peel off following the curve of the orange. Squeeze the juice of any orange left on the peel into a small cup as you go. Slice the blood oranges into 1/8 to 1/4-inch rounds. Arrange the blood oranges in overlapping concentric circles in the bottom of the cake pan, making sure to cover even small gaps (you can cut up a slice to fill in small gaps as needed).
Sprinkle 1 tablespoon of the cane sugar over the oranges in the pan.
In a large bowl, whisk together the sugar, almond meal, flour, salt, baking powder, and baking soda. Set aside.
In a glass measuring cup or medium bowl, whisk together ½ cup olive oil, milk, eggs, collected blood orange juice, vanilla extract, and orange zest.
Pour the liquid ingredients into the dry ingredients and mix well until just combined. Pour the batter over the blood oranges and use a spatula to smooth the top.
Bake for 55-65 minutes, or until the cake springs back when poked and a toothpick in the center comes out clean or with just a few crumbs. Let cool in the pan for 10 minutes, then invert the cake onto a metal rack to cool.
Serve slices warm or at room temperature. The cake can sit out overnight to cool. Once cool, store cake in an airtight container in the fridge for up to 4 days and bring to room temperature before serving.