PREP TIME                                     COOK TIME

30 -40 minutes                                      50-60 minutes                             


1 hour 40 minutes (maximum)

SERVINGS: 6-8 Slices


  • 2 medium or 3 small, unwaxed blood oranges, and few more sliced blood oranges to serve
  • 100ml Nuvo's extra virgin olive oil or blood orange olive oil for fun, plus more for the tin
  • 175g raw cane sugar
  • 4 eggs, lightly beaten
  • 175g ground almonds
  • 2 tsp baking powder (gluten-free if needed)


Wash the oranges and put them in a saucepan. Cover with water, bring to the boil and simmer for 30 minutes or so, until completely soft. Remove the oranges from the water and leave to cool. Cut the oranges in half through their middles, discard any pips and blend to a purée and set aside.

Preheat the oven to 180°C. Lightly oil a 20cm spring form cake tin and line it with non-stick baking paper. Whisk the 100ml of olive oil, sugar, and eggs together for 3–4 minutes, until light and fluffy.

Fold in the ground almonds and baking powder. Then add the puréed oranges until thoroughly mixed.

Spoon the batter into the prepared tin and bake for 50 minutes to 1 hour, until golden and no longer wobbly when the tin is jiggled.

Leave to cool in the tin until completely cold. Serve slices with more blood orange slices.