• 3 layer, 8-inch cake

  Preheat Oven to 350 degrees.

  Grease cake pans with nonstick coconut oil.

Blood orange olive oil cream cake:

• Whisk the flour, coconut sugar, baking powder and sea salt. Set aside. 


  In another bowl, mix together the eggs, egg whites, buttermilk, orange juice, rum, olive oil, vanilla extract, orange bitters and orange zest.  Whisk in the dry ingredients.


  Bake for about 25-30 minutes, or until a toothpick comes out clean. 

Vanilla cream filling:

• Mix pudding with milk of choice (I use oat milk) as directed on the box. Gently stir in whipped topping and grated orange peel. Refrigerate before use.

Blood orange marmalade:

• Wash the oranges and add to a large pot of water. Boil for about 6 minutes.
Remove from pot and let cool.


  Slice each orange in half and remove the seeds. Save any juice that runs out. Remove meat and discard the white center pieces. Dice up a few of the orange peels. 


  Add the peels, orange segments and saved juice into a blender and combine. Add back into the pot, bring to a boil and let simmer for about 5 minutes. Stir in the honey and vanilla.

  Simmer for another 20 minutes, stirring frequently. Mixture will be thick. Let cool.

Dried blood orange slices:

• Turn oven down to 175 degrees. 

  Slice four blood oranges, about ¼ inch each. Spread onto a single layer on a parchment paper lined cookie sheet. Bake for 2-3 hours, turning every 30 minutes. The low oven heat will dry them out but maintain the bright color. 

  In a medium bowl, whip together the cream cheese, butter, vanilla, honey and salt. Refrigerate before use.

  Spread a spoonful of the vanilla cream filling and the marmalade between each cake layer. Frost with cream cheese frosting and decorate with dried blood orange peels!