Blood Orange Almond Cake.

Caramelised blood orange, nutty almond, and a light olive oil sponge come together for a dessert that's both striking and approachable—exactly the energy you want when you're feeding friends. 

Thin slices of blood orange caramelise on top, almonds give a subtle nutty flavour and the olive oil sponge keeps it fresh and light. Serve with a little creme fraîche and a finishing drizzle of Citizens of Soil Tuscan Extra Rare EVOO to elevate the plate. This simple touch transforms your dessert into one that’s both striking and approachable—exactly the energy you want when you’re feeding friends.

Here's the method: 

• Heat the oven to 170°C (150°C fan) / Gas 3 and line a 9 inch round cake tin with parchment paper.
• Use a sharp knife to slice very thin rounds of blood orange. You’ll need around 10-15 slices to cover the base of the tin.
• In a small bowl, mix 50g of caster sugar with 4 tbsp blood orange juice.
• Pour half of this glaze into the prepared tin, spreading it evenly with the back of a spoon.
• Arrange the orange slices over the glaze, overlapping them slightly if needed.
• In a large bowl, whisk the eggs and sugar together for 2 minutes or until slightly pale and fluffy.
• Gradually pour in the oil in a slow, steady stream while whisking continuously, this helps prevent it from splitting. Whisk in the blood orange juice.
• In a separate bowl, combine the flour, ground almonds and baking powder. Add this mixture in 2-3 increments to the wet ingredients until you have a smooth batter.
• Pour the mixture over the orange slices and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean.
• Leave to cool for 10-15 minutes. While still warm, run a knife around the edge of the tin and carefully invert the cake onto a serving plate.
• Peel back the parchment to reveal the vibrant orange slices.
• Gently simmer the remaining sugar and orange juice until the sugar dissolves.
• Brush this glaze over the top of the cake just before serving. Enjoy with creme fraîche and a drizzle of olive oil.