BEAT butter and sugar using an electric mixer for 3 minutes or until mixture is light and fluffy. Add Philly* and beat slowly until combined. Add rind, 1 tablespoon Cointreau and eggs, one egg at a time, beating well after each addition.

FOLD flour through Philly* mixture until combined. Spoon half the mixture into a 6 cup capacity greased fluted cake tin. Cut pith from reserved oranges and thinly slice oranges horizontally. Arrange orange slices over batter and top with remaining batter mixture. Bake at 180°C for 1 hour or until cooked when tested with a skewer. Allow to cool for 10 minutes before turning out onto a wire rack. Place a baking tray under the rack.

COMBINE extra sugar, extra rind and juice, water and remaining Cointreau in a saucepan and simmer until sugar has dissolved and liquid is reduced by half. Pour syrup over cooled cake and serve with pouring cream.