This is my favourite kind of recipe. It’s simple, it’s impressive without really trying, it’s a crowd pleaser, it celebrates seasonal produce, and of course it’s a nourishing treat that won’t leave you feeling heavy or spiked with sugar. 

This is my go-to for an event where I know there will be plenty of different kinds of people there, and perhaps some that aren’t used to “healthy” baked goods – because without fail, even those people love this cake.

I normally make it with ever present oranges, but as Spring starts here in Australia juicy and vibrant blood oranges spring into the markets and I always enjoy them. It’s like mangoes – they are only available for a short time of year, which makes them all the more special. 

All fruits and vegetables are beautiful in my eyes. But blood oranges… They take the take (excuse the pun). Jewelled flesh with tinges of deep pinks and purples and reds, they are a true representation of nature’s incredible gifts. 

What are blood oranges?

This variety of orange came about from a natural mutation (for those of you that don’t know I’m a little bit of a nerd and completed a degree in genetics alongside my nutrition degree). This means somewhere along the line of an oranges “family”, there was a tiny change in its DNA that resulted in this reddish pigment in the flesh. 

They originated in the Mediterranean and, to me, are synonymous with Sicilian food. Maybe this had something to do with my choice of using olive oil in this recipe instead or butter or coconut oil. 

When compared to the regular variety, blood oranges not only look different but taste different too, with a deeper fruity flavour almost as if they are spiked with raspberry, and are generally sweeter and more intense too. 

Tips for making this gluten free upside down blood orange cake

• Use a good extra virgin olive oil. It should be in a dark green or amber bottle and taste fruity and pungent. Any good extra virgin variety will work, but if you have, any that has a “light” or “mild” flavour is great for baking, as it doesn’t overpower the cake, yet you still get the light texture and hint of beautiful olive flavour. 
• Slice your oranges as finely as you can by using a sharp knife.
• Leave the skin on your oranges. The recipe works if you want to peel them first, but I highly recommend the skin – it’s nothing to be afraid of. And it goes all sweet and soft at the base of the cake, making for an extra citrusy experience. 
• Make sure to use blanched almond meal or blanched almond flour. This means the almonds have been skinned and leads to a lighter and fluffier cake.