Orange Syrup Cake

• 250g unsalted butter, cubed and softened
• 1 cup caster sugar
• 250g block PHILADELPHIA Cream Cheese, cubed and softened
• rind of 2 oranges, flesh reserved
• 1/4 cup Cointreau
• 3 eggs
• 1 1/2 cups self-raising flour, sifted
• 1/2 cup caster sugar, extra
• rind and juice of 1 orange, extra
• 2 tablespoons water

1. Beat butter and sugar using an electric mixer for 3 minutes or until mixture is light and fluffy.
2. Add Philly* and beat slowly until combined.
3. Add rind, 1 tablespoon Cointreau and eggs, one egg at a time, beating well after each addition.
4. Fold flour through Philly* mixture until combined.
5. Spoon half the mixture into a 6 cup capacity greased fluted cake tin.
6. Cut pith from reserved oranges and thinly slice oranges horizontally.
7. Arrange orange slices over batter and top with remaining batter mixture.
8. Bake at 180C for 1 hour or until cooked when tested with a skewer.
9. Allow to cool for 10 minutes before turning out onto a wire rack.
10. Place a baking tray under the rack.
11. 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.
12. Pour syrup over cooled cake and serve with pouring cream.

unsalted butter, caster sugar, cream cheese, eggs, flour, caster sugar, rind, water

Taken from www.kraftrecipes.com/recipes/orange-syrup-cake-104441.aspx (may not work)