Process orange in a food processor until pureed. Add remaining ingredients and process until smooth
Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. Stand for 5 minutes before turning out onto a cake cooling rack
Make the sticky orange syrup
Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream
Sticky Orange Syrup
Ingredients
1 orange
1/2 cup water
1/2 cup white sugar
Method
Peel rind from orange into long straight segments, finely julienne rind
Combine sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmer for 10 minutes until syrupy and orange rind is translucent
Tips & Hints
This cake does not rise much and is very dense and moist in texture, this cakes keeps well for a few days, stored in an airtight container
