Method

Place the oranges for the cake in a pan large enough to hold them, and cover with water. Bring to the boil then simmer the oranges for two hours. You can do this the day before. After two hours, remove from the water and allow to cool slightly.

Grease a 23cm cake tin (not springform) or tarte tatin dish.

For the caramelised blood oranges, juice one blood orange. Slice the others into rounds as thin as you can, so they are wafer-thin, keeping the skin on. Arrange the discs flat in the bottom of the tin or dish, slightly overlapping.

Gently heat the sugar in a heavy-bottomed frying pan and, once it starts to melt, slowly swirl the pan around. Once a dark caramel forms, add the blood orange juice, allowing the mixture to boil and come back together. Pour this over the blood-orange discs and leave to cool.

Preheat the oven to 170C/150C fan/gas mark 3½.