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Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
Preheat the oven to 350 °F (180 °C)
Grease and line the base of 8" springform cake baking tin and dust the sides.
Slice blood oranges and lay the slices onto the base of the tin. Set aside.
In a large bowl whisk together chestnut flour, ground hazelnuts, arrowroot, baking powder, bicarbonate of soda, cinnamon, cloves, salt and sugar and set aside.
In a small bowl whisk together flax eggs, apple sauce, maple syrup, olive oil, apple cider vinegar and zest.
Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.
Spoon the mixture into your prepared tin and level out the surface.
Bake for about 40-45 min or until a cocktail stick comes out almost clean. It will be slightly sticky.
Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.
Carefully turn upside down onto a serving dish.
Peel off the baking paper and top with few chopped hazelnuts.