Blood Orange Hot Honey Olive Oil Cake Recipe (with Video)

1. Wash and cut 2-3 blood oranges into very thin slices, about 1/2cm wide if possible, using a very sharp knife.
2. Zest the remaining oranges and juice them, save for later.
3. Place equal parts sugar and water into a medium saucepan over medium heat.
4. Place the slices on top and bring to a boil.
5. Reduce heat to a simmer, and cook for 30 minutes - 1 hour until the blood orange slices have a soft transparent rind.
6. Set aside to cool down.
7. Preheat oven to 350F.
8. Line a 9-inch springform baking pan with parchment paper on the bottom and sides.
9. Place candied orange slices at the bottom of the pan using tweezers and try not to overlap too much.
10. Set aside and save the syrup for later.
11. Add sugar into a large bowl and add blood orange zest.
12. Using your hands, mix together by pressing with your fingertips to get the oils off the zest and infuse the sugar.
13. Add eggs on top and beat with a whisk until the batter becomes lighter in color and more airy.
14. Continue whisking and slowly begin to pour olive oil.
15. Once incorporated, add hot honey, blood orange juice, vanilla extract and continue whisking.
16. Sprinkle salt and sift baking powder, baking soda, and flour into 3 equal parts and fold in using a spatula.
17. Pour on top of candied oranges and bake uncovered for 30 minutes.
18. If it’s browning too quickly, cover with aluminum foil.
19. Continue baking until it passes the toothpick test.
20. Remove from oven and cool down for at least 15 minutes before unmolding and removing the parchment paper.
21. Brush the remaining blood orange syrup on top (optional) and enjoy!