Take four of the blood oranges. If you blood oranges are not organic, peel each with a knife before slicing them.

Add the blood orange slides to a bowl, followed by the cane sugar and dried rosemary. Toss well to combine.

Squeeze the juice of the remaining blood oranges. Add flour, salt, baking powder, sugar, and vanilla sugar to a bowl. Next, add the olive oil, oat milk, and blood orange juice and mix the batter well until combined. You can add a bit of rosemary if you want to infuse the dough as well.

Cover a springform pan with parchment paper, and grease the sides of the form. You can already preheat the oven to 180° C (360° F).

Layer down the blood orange slices. Next, pour the cake batter onto the blood orange slices.

Bake the cake at 180° C (360° F). Bake for 35-40 mins until a toothpick comes out clean when poking the cake.

Open up the spring form, Put a plate on top of the cake, and carefully turn it around so the bottom with the blood oranges faces up. Carefully take off the bottom of the spring form and the parchment paper.

Enjoy!