Thinly peeled rind of one orange
½ cup walnuts (posh option)
¼ cup butter – semi melted
1 ½ cups sugar
3 eggs
2 cups plain four
1 tsp baking powder
1 tsp baking soda
1 carton sour cream

Syrup:
½ cup sugar
¼ cup orange juice
1/3 cup Grand Marnier or Cointreau (posh options)

In a food processor, chop rind, walnuts (if using), butter and sugar on high speed. Add eggs and mix and then add remaining ingredients and mix well on medium speed.

Pour into a ring tin and bake at 175°C for about one hour. While the cake is cooling, make the syrup.

Combine the sugar and orange in a saucepan over heat and stir until the sugar is dissolved. Boil two minutes. Posh option – remove from heat and stand for one minutes before adding liquer.

When cooked allow the cake to stand for one minute before turning onto a rack. Place a plate underneath and spoon over the hot sauce until it is all absorbed. Post option – decorate with whipped cream and tinned mandarin slices.

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