Prepare simple syrup by boiling sugar and water for 1 minute, then cool.

Combine simple syrup and blood orange juice, then chill.

Churn the chilled mixture in an ice cream machine until firm or freeze and process.

Line a loaf pan with parchment paper.

Transfer sorbet to the pan and smooth the surface.

Cover and freeze the sorbet for 2-3 hours until firm.

Soften vanilla ice cream in the refrigerator for 30 minutes.

Spoon the softened ice cream over the sorbet.

Cover and freeze for 2-3 hours or overnight until firm.

Combine blood orange and orange segments with simple syrup.

Cover and chill the fruit mixture until serving.

To serve, rub the pan with a warm cloth and invert the cake onto a plate.

Remove the paper and cut into slices.

Serve the cake with orange segments in syrup.