Method

• 1.
  Preheat oven to 180°C. Grease the base and side of 22cm round springform cake pan and line with baking paper.
• 2.
  Place chopped butter, 1/3 cup (80g) brown sugar, golden syrup and 1 1/2 tbs vino cotto in a small saucepan over medium heat and stir until butter melts. Pour into prepared pan. Halve 2 oranges and thinly slice 1 1/2 into semi-circles about 3mm thick (you will be left with half an orange). Layer into the base of the prepared pan, slightly overlapping.

• 3.
  To make the batter, place oil, vanilla melted butter, caster sugar and lemon zest in a stand mixer fitted with the paddle attachment. Finely grate remaining orange and add zest to batter (reserve zested orange for glaze). Beat for 2 minutes or until combined. Add the eggs, 1 at a time, beating well after each addition.
• 4.
  Sift flour, baking powder and bicarb together in a bowl. Add half the flour mixture to the egg mixture and beat to combine. Add half the wine and beat to combine. Add remaining flour mixture and wine, and beat until smooth.
• 5.
  Pour cake batter over orange layer and bake for 1 hour to 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 25 minutes, then invert onto a serving plate and allow to cool to room temperature before serving.
• 6.
  To make the glaze, juice the reserved zested orange and place juice in a saucepan with remaining 1/3 cup (80g) brown sugar and 1 tbs vino cotto. Cook over low heat, stirring, until sugar is dissolved. Increase heat to medium and bring to the boil. Simmer for 3 minutes or until syrupy. Cool slightly, then pour over the cake.