|Vanilla sponge cake||2 Cup (32 tbs), cubed|
|Dried apricots||2⁄3 Cup (10.67 tbs) (In Chunks)|
|Orange custard||2 Cup (32 tbs)|
|Orange marmalade||1⁄3 Cup (5.33 tbs)|
|Oranges||3⁄4 Cup (12 tbs), peeled, pith removed, sectioned|
|Whipped cream||1 Cup (16 tbs)|
|Orange peel||2 Tablespoon, grated|
|Roasted sliced almonds||1⁄4 Cup (4 tbs)|
In a large bowl, spread successive layers of half the spongecake cubes, half the apricots and half the orange custard.
Cover with marmalade.
Repeat first 3 steps.
Arrange half the orange sections over custard.
Cover with a layer of whipped cream.
Decorate with remaining orange sections, orange peel and sliced almonds.