Step 1

Add 2 litres cups of water to the inner pot - fresh boiled water will bring the pressure up more quickly.

Step 2

Lock the lid, set to cook at high pressure for 10 minutes.

Step 3

Once the time is up, release pressure immediately, remove the oranges and set aside to cool.

Step 4

Allow to cool, cut in half.

Step 5

Remove any seeds, and the pedicels/stem ends (the parts that are where the orange is attached to the tree - you can pull them off).

Step 6

Place the orange halves in the food processor and blend well for a couple of minutes until most of the peel isn’t visible - it’s ok if there are still some visible pieces. Remove and discard any large segment walls you can see and do a final check to remove and discard seeds.

Step 7

Add the dry ingredients, blend again for a minute or two.

Step 8

Add the eggs and blend again. Scrape the sides down and blend again for 30 seconds. The batter will be relatively wet, this is normal.

Step 9

Grease and line a 20cm/8in cake pan with baking paper. Create a sling with aluminium foil. Place the cake pan on top of the sling.

Step 10

Pour the batter in to the cake pan.

Step 11

Smooth/even the top and spray lightly with oil.

Step 12

Cut a square of baking paper that will be large enough to cover the cake tin. Spray with oil, place the oiled side down over the cake pan and then place foil on top of that. Pinch the foil to help tighten it around the edges of the cake pan.

Step 13

Trim excess baking paper/foil and pinch/fold the foil tight again.

Step 14

Add 2 cups of fresh boiled water to the inner pot of the Instant Pot/pressure cooker.

Step 15

Place a trivet inside the inner pot.

Step 16

Pick up the cake pan by both sides of the sling - holding close to sides the pan - and then lower it into the inner pot to sit on the trivet. It may be a bit of a tight squeeze, ensure the cake pan is sitting flat and not on an angle.

Step 17

Fold the sides of the sling down over the top of the cake so the lid can be placed on the Instant Pot/pressure cooker correctly.

Step 18

Close and lock the lid, set the valve to seal and set the pressure cooker to cook on high for 60 minutes. Once the time is up, allow the pressure to release for 10 minutes.

Step 19

Open up the pressure cooker and - using gloves or a kitchen towel - carefully lift up the folded-over sling arms and lift out the cake tin with the sling.

Step 20

Place on a cooling rack and allow to cool for 2+ hours in the tin. The cake should only be sliced once it is completely cool. I recommend placing it in the fridge to help it set further to prevent breaking.

Step 21

Bring to room temperature before glazing, decorating and serving - this usually takes a couple of hours outside of the fridge.

Step 22

Store in the fridge for up to 4 days. FYI, the glaze/icing tends to separate after a while.

Step 23

Cook oranges for 40 minutes in a stockpot with plenty of water, then remove from the water and set aside to to cool. If your oranges are small, they may only need 30 minutes - check at that point. If a knife goes through easily, they are ready. Cut in half and then remove any seeds, and the pedicels/stem ends (the parts that are where the orange is attached to the tree - you can pull them off).

Step 24

Preheat the oven to 170C/340F.

Step 25

Place the orange halves in the food processor and blend well for a couple of minutes until most of the peel isn’t visible - it’s ok if there are still some visible pieces. Remove and discard any large segment walls you can see and do a final check to remove and discard seeds.

Step 26

Add the dry ingredients, blend again for a minute or two.

Step 27

Add the eggs and blend again. Scrape the sides down and blend again for 30 seconds. The batter will be relatively wet, this is normal.

Step 28

Grease and line a cake pan. I recommend a size around 23cm/9 inches - a cheesecake pan will work as will a regular pan.

Step 29

Pour the batter in to the pan.

Step 30

Smooth/even the top and spray lightly with oil.

Step 31

Bake for 60 minutes and allow to cool completely in the pan before adding the glaze and serving. If using a cheesecake pan, I recommend removing the cake carefully by running a butter knife around the edge of the pan and carefully tipping the cake out (put a plate on top and flip it out) without releasing the latch on the cake pan. If making the cake the day before serving, store in the fridge and then bring to room temperature for a couple of hours before adding the glaze/icing.

Step 32

Create the glaze only when the cake is completely cooled, and has come to room temperature. For best results, glaze the bottom of the cake not the top (as it's smoother).

Step 33

Sift the icing sugar/powdered sugar into a medium bowl. Add 2 tablespoons blood orange juice and ½ teaspoon honey if using. Stir with a large spoon to combine. Add ¼ teaspoon blood orange juice at a time as needed until your glaze is smooth, but still very thick - don't rush this by adding in too much. When you pick up your spoon, look for a drizzle of icing to stay on the surface of the bowl for about 10 seconds before it starts to melt back into the icing. If your icing is too thin, add more powdered sugar. If it's too thick, add more blood orange juice until you get the ideal consistency.Before pouring, tap the bowl on the kitchen bench a few times which will help remove any hidden air pockets in the icing.

Step 34

Pour the glaze over the cake - you may need to move it in a circular motion to help it cover the cake evenly.

Step 35

To make the blood orange decoration...slice blood oranges into 5mm thick slices. Cut those slices in to semi-circles then pat dry on both sides with paper towel - this prevents any bleeding.Cut a slit in the middle of the flesh up to the pith line. Twist the semi circle so you can see the zest curved on top. Place some of the twisted semi-circles carefully on the outer edge of the cake.