Step: 1/11

Preheat oven to 180°C (160°C fan, gas 4). Line a baking tray with baking paper.

Step: 2/11

Grate the zest from the oranges.

Step: 3/11

Blitz with the almonds in the blender.

Step: 4/11

Melt the butter in a pan then allow to cool.

Step: 5/11

Whisk the eggs with the sugars and salt until frothy.

Step: 6/11

In a second bowl, mix the flour, baking powder and orange-almond mix. Stir in the egg mixture and the cooled butter.

Step: 7/11

Pour or spoon into the prepared springform tin and spread level.

Step: 8/11

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.

Step: 9/11

Peel the oranges, cutting off all the white pith.

Step: 10/11

Cut out the blood orange segments.

Step: 11/11

Halve the sponge horizontally, spread with the bottom layer with lemon curd and place the other layer on top. Dust with icing sugar and serve with orange segments.