Orange Syrup Cake

Directions

1. 1
   Beat butter and sugar using an electric mixer for 3 minutes or until mixture is light and fluffy.
2. 2
   Add Philly* and beat slowly until combined.
3. 3
   Add rind, 1 tablespoon Cointreau and eggs, one egg at a time, beating well after each addition.
4. 4
   Fold flour through Philly* mixture until combined.
5. 5
   Spoon half the mixture into a 6 cup capacity greased fluted cake tin.
6. 6
   Cut pith from reserved oranges and thinly slice oranges horizontally.
7. 7
   Arrange orange slices over batter and top with remaining batter mixture.
8. 8
   Bake at 180C for 1 hour or until cooked when tested with a skewer.
9. 9
   Allow to cool for 10 minutes before turning out onto a wire rack.
10. 10
    Place a baking tray under the rack.
11. 11
    Combine extra sugar, extra rind and juice, water and remaining Cointreau in a saucepan and simmer until sugar has dissolved and liquid is reduced by half.
12. 12
    Pour syrup over cooled cake and serve with pouring cream.