Preheat your oven to 375”F

In a mixing bowl whisk together the flour, sea salt and baking powder. Set aside.

In the bowl of a food processor purée the red beets together with the ricotta cheese and vanilla extract until smooth and whipped.

In a separate bowl again together the egg with the granulated sugar until creamy. Add the orange zest and blood orange olive oil and whisk until incorporated.

Add the whipped ricotta and red beet mixture to the bowl with the wet ingredients and using a spatula stir to combine.

Pour the red beet ricotta mixture in the bowl with the flour.

Using a spatula fold the wet and dry ingredients together until combined.

Prepare a 9" spring form pan by buttering or oiling the inside. Sprinkle with 1 tbsp of coconut sugar on the bottom and shake around to coat the bottom. Discard any excess.

Using a sharp knife peel the oranges discarding the peel. Slice them into thin slices and arrange them tightly in the bottom of the spring form pan.

Pour the orange olive oil cake mixture on top and spread evenly using your spatula.

Place the cake in a rimmed baking sheet and into the preheated oven.

Bake your olive oil cake for about 40 to 45 minutes, until a toothpick inserted I. The center comes out clean.

Remove the cake from the oven and place on a cooling rack for at least 20 minutes until cool.

Open the spring form and remove from the cake. Run a sharp knife around the sides to loosen it up if necessary. Place a plate on top of the cake and very gently flip it over, so the plate ends up being on the bottom.

Remove the bottom of the pan very carefully to show the pretty caramelized oranges.

Garnish with fresh basil or edible flowers and enjoy !