Orange Syrup Cake

1.

Beat together the sugar and egg yolks with an electric mixer until thick and creamy. Fold in the sifted flour and baking powder. Pour the butter and juice down the inside of the bowl, sprinkle over the orange rind and then fold to combine. In a separate bowl whisk the egg whites until stiff peaks form and then stir one third of them into the cake batter. Fold through the remaining whites and then pour the mixture into a greased and base lined 23cm spring form pan.

2.

Bake in a moderate oven 180oC for 50 minutes or until cooked when tested. Stand on a wire rack.

3.

Place the extra juice, brandy and extra sugar in a jug and whisk to combine. Pour over the warm cake and then cool completely in the pan before turning out.

4.

Spread the Philly over the top of the cake and decorate with Orange Threads if desired.

5.

Serve immediately.

1.

Using a vegetable peeler remove the rind from the oranges in long strips. Trim off any pith then slice the rind into long fine strips

2.

Combine the sugar and water in a saucepan, stir over a medium heat until the sugar dissolves. Bring to the boil and cook for 3-4 minutes until syrupy then add the rind threads and cook for 2 minutes. Allow to cool. Remove the syrup and drain. Use as required.