Preparation
Preheat oven to 180°C (160°C fan, gas 4). Line a baking tray with baking paper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000364/000364_step_1_M.jpg)
Grate the zest from the oranges.
Blitz with the almonds in the blender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000364/000364_step_2_M.jpg)
Melt the butter in a pan then allow to cool.
Whisk the eggs with the sugars and salt until frothy.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000364/000364_step_3_M.jpg)
In a second bowl, mix the flour, baking powder and orange-almond mix. Stir in the egg mixture and the cooled butter.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000364/000364_step_4_M.jpg)
Pour or spoon into the prepared springform tin and spread level.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000364/000364_step_5_M.jpg)
Bake in the oven for 50 minutes until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven, cool slightly, carefully turn out onto a wire rack and leave to cool. Remove the baking paper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000364/000364_step_6_M.jpg)
Peel the oranges, cutting off all the white pith.
Cut out the blood orange segments.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000364/000364_step_7_M.jpg)
Halve the sponge horizontally, spread with the bottom layer with lemon quark and place the other layer on top. Dust with icing sugar and serve with orange segments.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000364/000364_step_8_M.jpg)