For the Fruit Base: Heat oven to 350°F. Grease a 9-inch cake pan with cooking spray. Line with a round of parchment and spray with cooking spray. Sprinkle parchment evenly with sugar. Arrange citrus slices in the bottom of the pan, overlapping slightly if needed. Sprinkle with POM Arils to fill the areas between the citrus slices.
For the Cake: In a medium bowl, whisk together the almond flour, flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar and beat on medium-high speed until thickened and foamy, like soft whipped cream, 3 to 5 minutes.
Once whipped, add the Halos zest, POM Juice, olive oil and vanilla and beat on medium-low speed until combined. Add the flour mixture gradually on low speed and then increase the speed to medium-low, beating until incorporated.
Pour the cake batter over the citrus wheels. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
Transfer cake to a wire baking rack and run an offset spatula around the rim while still warm. Once cooled, place a platter on top of the cake pan and invert to flip out.
For the Garnish: In the bowl of a stand mixer fitted with the whisk attachment, add the cream and sugar. Whip until medium peaks form, 3 to 4 minutes. Serve cake topped with whipped cream, POM Arils, and Wonderful Pistachios.
3 tablespoons granulated sugar
10 to 12 thin slices citrus, including Wonderful Halos and mandarins, blood oranges, and Cara Caras
½ cup POM Wonderful Pomegranate Fresh Arils
4 large eggs
½ cup granulated sugar
1 teaspoon Wonderful Halos mandarin zest
¼ cup POM Wonderful 100% Pomegranate Juice
⅓ cup olive oil
½ teaspoon vanilla extract
1½ cups almond flour
⅔ cup all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon fine salt
1 cup heavy cream
2 tablespoons granulated sugar
POM Wonderful Pomegranate Fresh Arils
Wonderful Pistachios No Shells Lightly Salted, chopped