BEAT the Philly*, butter and caster sugar with an electric mixer until thick and creamy. Gradually beat in the eggs, one at a time, beating well after each addition.

SIFT in flour and fold in almond meal and rind. Spoon half the mixture into a greased 23cm fluted ring pan, top with the Oreo* biscuits and remaining mixture. Bake at 180ºC for 1 hour or until cooked through. Cool on a wire rack before icing.

ORANGE Icing: Combine the icing sugar, butter, rind and sufficient juice to make a soft icing. Drizzle over the cooled cake and serve.