Citrus Curd Sponge

For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 20cm|8" loose-based deep cake tin and line the base with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and fluffy. Add the lemon zest and eggs, one at a time, beating well to combine. Add the flour and mix well.

Spoon into the tin and bake for 45-50 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

Cut the cake horizontally in two and sandwich together with the lemon curd.

For the blood oranges: heat the sugar and water in a pan, stirring until the sugar has dissolved. Bring to a boil. Add the orange segments, reduce the heat and gently simmer for 5 minutes.

Carefully remove the segments from the pan with a slotted spoon and place in a dish.

Cook the orange syrup over a high heat for 2-3 minutes. Remove from the heat, add the liqueur and leave to cool before pouring over the oranges.