Instructions: Peel and cut pith from oranges. Cut 4 of them into segments. Slice remaining one for garnish.

Sprinkle segments with sugar and liquere, cover, and set aside 15 minutes.

Cut sponge into cubes and place half in a glass serving bowl. Sprinkle with half the liquid drained from the oranges. Arrange half the orange segments on top and spoon over half the custard.

Add a second layer of cake, then liquid and oranges. Finish with a layer of custard.

Cover and chill several hours. Before serving, spread with whipped cream and arrange orange slices around the edge of trifle. Sprinkle with flaked toasted almonds.

Serves 8.

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