6 Blood Oranges (if not in season use small navel oranges)
1⁄2 tsp Vanilla Paste
20g Blood Orange Juice
25g Campari 120g Caster Sugar
65g Butter
85g Cake Flour (sieved) 65g Almond Meal
1⁄2 tsp Baking Powder 1⁄2 tsp Bi Carb Soda
1⁄2 tsp Salt
65g Butter, softened
1 Large Eggs, room temperature
100g Caster Sugar
1⁄2 Tsp Vanilla paste
3 Blood Oranges zested (from above)
50g Blood Orange Juice
15g Campari 90g Butter Milk
Crème Fraiche & Blood orange zest to serve