4 blood oranges

1 + 1/3 cups caster sugar

1 + 1/3 cups flour

1/2 cup semolina wheat

2 tea sp baking soda

Salt

3 tbl sp liqor 43

1 tea sp vanilla extract

3 large eggs (150gm)

1 + 1/4 cups EVOO

Preheat oven to 200 degrees Celsius

1. Brush extra oil on the inside of the cake tin and line the bottom of the cake tin with rounded baking paper, making sure to push down the paper lining to the oil on the bottom.

2. Thinly slice three blood oranges, making sure to to cut as this as you possibly can. Leave the ends. Depending on size of cake tin, but you want 25-30 slices.

3. With the blood orange ends squeeze the juice in a bowl and measure out 2 table spoons into another bowl and whisk just 1/3 cup of your caster sugar. Pour into the base of the cake tin.

4. Arrange slices overlapping on top of the sugar juice, creating a scale effect (use reel on my instagram for a visual display of how this looks).

5. Mix together flour, semolina, baking soda and 2 pinches of salt (DRY INGREDIENTS). Mix together 1 blood orange worth of zest, licor 43 and vanilla extract (WET INGREDIENTS).

6. In a stand mixer attached with whisk place eggs and the remaining 1 cup caster sugar and on slow begin to beat until combined and then bring to high speed and beat for five minutes until light and pale. On high speed add in the extra virgin olive oil slowly pouring it in, allow it to trickle down the side into the batter.

7. Once oil is in, reduce speed to the lowest speed and add in this order, allowing each part to be combined, add1/3 of the dry mixture, then 1/2 wet mixture, 1/3 dry mixture, 1/2 wet mixture and finally remaining dry mixture. Remove and fold the mixture to make sure everything is combined.

8. Pour cake batter over the blood orange slices and make sure its flat.

9. Place in oven and reduce temperature to 180 degrees Celsius and cook for 35-45 minutes. Really depends on your oven, I have a cold oven to mine was on the higher side, but use a stick to check like you would with ay other cake, checking right in the middle.

10. Allow to rest for 10 minutes before flipping cake, removing sides and top, before peeling baking paper off the top slowly.

*A little tip if you want that glossy finish, with the left over blood orange slices and juice, I popped into a pan with a layer of caster sugar and allowed it to reduce to a syrup. Once the cake is done, I brush the blood orange syrup over the top to give it that finishing touch.