Preheat the oven to 160°C and line a 20cm square tin with baking paper.

Place the white sugar and water in a small saucepan and simmer over medium heat until the sugar has completely dissolved. Set aside to cool slightly.

Meanwhile, zest one of the blood oranges in a small bowl and set aside to use for the cake batter. Place the orange stem-side up on a chopping board and slice off the skin from all four sides to square off the shape. Flip the orange on its side. Cut off the base of the orange, then slice the flesh to create approx 5mm-thick squares. Repeat with the remaining oranges.

Pour the cooled syrup into the prepared tin and swirl it around to cover the base. Arrange the squares of orange in the base until it is completely covered –  we managed to fit in 5 rows of 5.

To prepare the cake batter, whisk the eggs until foamy, then mix in the cooled melted butter, milk and reserved orange zest until combined. Add the cake mix and stir to form a smooth batter. Pour the batter over the oranges, taking care not to disturb their arrangement.

Place the cake in the oven and bake for about 30 minutes or until cooked when tested with a skewer. Allow to cool for 10 minutes before turning out onto a board or serving plate. Slice and enjoy while still warm!

Tip: You can snack on the offcuts of the blood oranges, or scoop out the flesh for smoothies, fruit salads and muesli. You can also cut conventional rounds from the peeled oranges to reduce waste if you prefer.

This cake can easily be made vegan – simply follow the method using our classic vegan vanilla cake recipe.