1 blood orange (plus the zested orange from above)
1 tablespoon basil leaves, chopped
Instructions
Make the cake: Preheat oven to 325 degrees F. Line the bottom of a 9-inch round cake pan with parchment then spray the sides of the pan and the parchment with non-stick cooking spray.
In a large mixing bowl, whisk together greek yogurt, olive oil, honey, vanilla, almond extract, and orange zest. Add eggs, whisking until well combined. Add the all-purpose and almond flour, baking powder, baking soda, and salt, then stir until just combined. Pour into prepared pan and bake in preheated oven for about 37-42 minutes, until baked and a toothpick inserted in the center comes out clean. Allow to cool.
Make the topping: In a medium mixing bowl, beat whipping cream until stiff peaks are just starting to form. Drizzle in 1 tablespoon honey while you beat, mixing until combined.
Cut off the peels of 2 blood oranges (the zested one + the additional orange listed in the topping ingredients). Chop oranges and add to a small bowl with any accumulated juices. Squeeze peels for any juice from the flesh left on the peels. Add 1 tablespoon honey and the chopped basil, stirring to combine.
Top cooled cake with whipped cream and blood orange mixture. Serve.