Method

1. Preheat the oven to 170°C. Line a 20cm round cake tin.

2. 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.

3. Grease the base of your cake tin. Sprinkle the sugar on the base of the tin making sure it is evenly coated.

4. Arrange your orange slices on the bottom, trying to make sure there are no large gaps.

5. In a large mixing bowl, sift and combine all the dry ingredients.

6. Add all of the wet ingredients and mix until combined and there are no lumps of flour.

7. Pour the batter into your cake tin.

8. Bake the cake for around 40 minutes or until a skewer can be inserted into the middle and it comes out clean.

9. 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.

10. The cake can be stored in an airtight container in the fridge for 5 days. Allow it to come to room temperature before serving.