Blood orange olive oil cake

SERVES 8-10

5 blood oranges

250g (9oz) golden caster sugar 150g (5½oz) plain flour

80g (2¾oz) semolina

2 tsp baking powder a pinch of Maldon Salt grated zest and juice of 1 orange 1 tsp vanilla extract

3 large free- range eggs 250ml (9fl oz) extra-virgin olive

oil, plus extra for greasing creme fraiche, to serve

Preheat the oven to 190°C/Gas Mark 5, grease a 20cm (8in) round cake tin with olive oil and line the base with parchment paper.

the blood oranges and carefully cut into thin rounds (as thin as you can go!). Start by sprinkling 30g (1oz) golden caster sugar on the bottom of the cake tin, over the paper, then arrange the orange slices on top in a nice circular pattern. Use the end pieces of the blood oranges to squeeze over any remaining juice, then set aside while you make the cake batter.

In a large mixing bowl, mix together the flour, semolina, baking powder and Maldon salt.

In a smaller bowl, mix together the orange juice and zest, vanilla extract and olive oil.

Place the eggs and sugar into a stand mixer – or you can use an electric whisk – and beat together until pale and fluffy. Next add the dry ingredients, followed by the wet ingredients and beat until smooth.

the cake batter into the tin on top of the orange slices and smooth over the top. Place the tin into the oven and bake for 30- 40 minutes until golden brown on top and cooked through.

Remove from the oven and allow to cool for 10 minutes, then carefully remove from the cake tin before turning it upside down onto a plate and peeling off the baking paper. Allow the cake to cool completely before slicing and serving with crème fraiche.