Preheat the oven to 140C (280F) fan-forced.

Grease a deep 22cm round cake pan and line the bottom and sides with baking paper.

Peel the orange. Finely chop the peel and the orange and discard the seeds. Place the flesh and the peel in a medium saucepan with the water, sugar and brandy.

Stir over medium heat until the sugar is completely dissolved. Bring the mixture to the boil then reduce heat and simmer, uncovered, for 15 minutes or until the orange skin is tender.

Strain the syrup into a heat-proof jug and reserve the solids.

Beat the butter and extra sugar until light and fluffy. Beat the eggs in one at a time then transfer the mixture to a large bowl. Stir in the sifted flours and reserved orange solids.

Pour the mixture into the pan and bake for about 50 minutes.

Meanwhile, simmer the reserved syrup in a small saucepan until it has thickened slightly.

Stand the cooked cake in the pan for 5 minutes and then place on a wire rack over a tray.

Pour the hot syrup over the warm cake and serve warm.