Instructions

1. Preheat the oven to 325°F.
2. Brush the cake pan with blood orange olive oil and line with parchment paper.
3. Place the oranges in a medium pot. Cover with water and bring to a simmer. Cook for about an hour or until a knife is easily inserted into the center.
4. Remove oranges from the pot and allow them to cool. Discard the liquid. Cut the oranges into quarters and remove any seeds.
5. In a food processor, blend the oranges until they’re a pulp-like consistency. Add in the eggs, sugar, orange extract, almond flour, cocoa powder, baking powder, baking soda, and salt. Blend until well mixed. Push down the sides with a rubber spatula and blend again if needed.
6. Pour the cake batter into the prepared baking tin and bake for 45 minutes or until the cake is firm to the touch. Allow the cake to cool before removing from the pan.
7. Place chocolate chips, honey, and blood orange olive oil in a heat proof bowl over a pot of simmering water. Stir until melted and pour mixture over the cake.
8. Allow the glaze to set. Garnish with dehydrated blood orange slices and powdered sugar before serving.