Preheat oven to 170 degrees Celsius and grease and line a 20cm springform pan with baking paper.
In a large bowl, add the almond meal and hazelnut meal, baking powder, and salt. Whisk to combine.
Add the honey to a large microwave safe jug and microwave for 30 seconds or until it reaches a pouring consistency. Add the olive oil, blood orange juice and zest and whisk to combine. In a separate bowl or jug add the eggs and whisk. Add the wet ingredients to the dry ingredients and mix until well combined.
Pour batter into the prepared spring form pan and bake for 45 to 60 minutes or until cooked through. Remove from the oven and allow to cool in the pan.
To make the compote remove the zest of one of the oranges using a peeler and finely shred the zest using a sharp knife. Set aside. Peel and segment the oranges and place the segments into a bowl along with the zest. Add the honey and mix to combine. Refrigerate until needed.
Serve the cake with the blood orange compote.
If you can't find blood oranges feel free to substitute with regular oranges.