Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Spray the parchment too!

   5 min
2. 2

   Arrange the thinly sliced blood oranges in a single layer on the bottom of the pan. You can overlap them slightly for a beautiful mosaic effect.

   10 min

   Pick the brightest red oranges for the best visual pop!

3. 3

   In a large bowl, whisk together the eggs and sugar until pale and slightly frothy. Slowly stream in the olive oil while whisking constantly to emulsify.

   5 min
4. 4

   Stir in the orange juice and vanilla extract.

   2 min
5. 5

   In a separate bowl, whisk the all-purpose flour, almond flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix!

   5 min
6. 6

   Carefully pour the batter over the arranged orange slices, being gentle so you don't disturb your pattern.

   2 min
7. 7

   Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.

   45 min
8. 8

   Let the cake cool in the pan for 15 minutes. Run a knife around the edge, then carefully invert it onto a serving plate to reveal the caramelized orange top. Remove the parchment paper while warm.

   15 min

   Inverting while warm prevents the oranges from sticking to the parchment.