Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. (The cake will not rise much).
Stand the cake for 5 minutes before turning out onto a cooling rack.
For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
Combine the sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmering for 10 minutes until syrupy and orange rind is translucent.
Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.