Blood Orange and Almond Cake

6 eggs, separated 175g castor sugar Grated rind and juice of 1 blood orange 175g ground almonds 70g (1 cup) day old bread-crumbs SYRUP 8 blood oranges 125g castor sugar Lemon juice to taste   Using an electric mixer, beat egg yolks, sugar, orange rind and juice until pale and thick, then stir in ground almond and breadcrumbs.  Using an electric mixer, beat egg whites until stiff peaks form.  Add a spoonful of beaten egg white to loosen cake mixture, then gently fold through remaining egg white until just combined.  Spoon mixture into a greased and floured base-lined 23cm springform-pan and bake at 190C for 30-35 minutes or until cake is risen and springy to the touch.  Remove cake from oven, cover tightly with foil and stand cake in pan for 5 minutes, then transfer to a wire rack to cool.  For syrup, squeeze juice from 4 oranges into a small saucepan.  Peel and slice remaining oranges.  Add sugar to juice in pan and stir over medium heat until sugar dissolves, then bring to the boil.  Simmer syrup for 5 minutes, add some orange slices and simmer gently for a further 3 minutes.  Cool slightly, then adjust syrup to taste with a little lemon juice.  Transfer cake to a plate with a lip.  Using a skewer, spike top of cake, spoon the syrup over and top with orange slices.  Serve with cream.