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

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