3 tablespoons unsalted butter
1/2 cup light brown sugar
1 tablespoon honey
2 teaspoons lemon juice
about 5 thin slices citrus, enough to nearly cover the bottom of an 8-inch cake pan
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1 1/3 cup granulated sugar
1/2 cup olive oil
1/4 cup orange or blood orange juice
1/4 cup citrus juice of your choosing
3 tablespoons whole milk
2 teaspoons vanilla extract
1 teaspoon grated blood orange zest
Preheat the oven to 375 degrees Fahrenheit. Line the bottom of a well-greased 8-inch cake pan with parchment paper, set aside.
In a small saucepan, melt the butter over low heat with the light brown sugar, honey, and lemon juice, whisking until the sugar has dissolved. Remove from heat and pour syrup into the cake pan. Arrange the sliced citrus on the bottom of the pan in a flat even layer. Set aside.
In a medium mixing bowl, stir together the flour, baking powder, salt, cinnamon, and cardamom until blended. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs, granulated sugar, and olive oil at medium low speed until smooth. Add the orange juice, citrus juice, milk, vanilla and zest and mix until incorporated. Then gradually add the flour mixture to the batter, mixing until just blended.
Fill the cake pan 3/4 full with the batter and bake for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.