Blood orange, cardamom & rose cake

For the cake:
225g Butter, at room temperature
225g Caster sugar
4 Eggs
225g Self-raising flour
5 Blood oranges, peel and pith trimmed away then cut into thick slices
Finely chopped zest and juice of 1 large orange
½Tsp Freshly ground cardamom seeds

For the drizzle:
75g Caster sugar
Juice of 1 large orange
1Tbsp Honey
1Tsp Dried rose petals

1 Heat oven to 180C/fan 160C/gas 4. Beat the butter caster sugar together until pale and creamy, then gradually whisk in the eggs, one at a time. Sift in the flour, add the orange zest, juice and cardamom then mix until well combined.
2 Grease and line a round, 23cm cake tin. Arrange the blood orange slices across the bottom of the tin – cut a few in half to fill any large spaces but don’t worry if there are a few gaps. Spoon over the cake mix, level with the back of a spoon then bake for 40-45 minutes, or until a skewer comes out cleanly.
3 Heat the orange juice, sugar and honey together in a saucepan until the sugar has dissolved. Turn the cake out onto a plate and drizzle with orange syrup – finish with a sprinkle of dried rose petals.