for 12 pieces

Oranges

1 tbsp	coarse cane sugar
3	blood oranges x

Cake mixture

150 g	butter, soft
80 g	coarse cane sugar
4 tbsp	red currant jelly
3	eggs
100 g	white flour
50 g	shelled ground almonds
2 bag	camomile tea, contents only
½ tsp	baking powder
¼ tsp	salt

Drizzle

2	blood oranges, the whole juice

How it's done

Oranges

Sprinkle sugar over the base of the prepared cake tin, cover with orange slices.

Cake mixture

Place the butter, sugar and redcurrant jelly in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the flour, almonds, chamomile tea, baking powder and salt, mix in. Spread the cake mixture over the orange slices.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.

Drizzle

Prick the cake firmly with a wooden skewer. Drizzle the blood orange juice over the cake. Remove the tin frame, carefully turn the cake out onto a cooling rack, remove the base, leave to cool.

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