• Preheat the oven to 170°C (340°F). Line the bottom and sides of a 20cm (8 inch) round cake pan with parchment paper.

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. The slices should be about 6 mm (1/4 inch) thick. Refer to the video in this post for guidance.
• Grease the base of your cake pan. Sprinkle the sugar on the base, swivelling your cake pan 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 further cut your orange slices to cover any gaps! Set aside.

To make the blood orange 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 pan.

To bake and serve the cake

• Bake the cake for around 40-45 minutes or until you can insert a toothpick in the center and it comes out clean.
• Allow the cake to cool in the cake pan for 10-15 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 yogurt, 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