Isabell`s Orange Cake with Liqueur Syrup

This cake recipe sprang on me when I checked Pinterest to look for a quick cake to bake on a Sunday morning.

Juicy oranges, syrup and a lot of butter makes this cake very soft and moist. I dressed 3 slices of oranges in the leftover syrup and put them on top of the cake. I will serve it with whipped cream.
Baking is done in half an hour and the prep time is about the same. Use a 9 inch round baking dish, I used a 9 1/2  inch one, the only size near the designated one.

recipe:
2 organic oranges ( you will need 1/2 cup juice for the cake and the rest for the syrup)
1 tbsp zest
1 1/2 cup all purpose flour
1/4 tsp salt
8 oz (225 g) salted butter
80 % of 1 cup of packed brown sugar
1 1/2 tsp baking powder
4 large free range eggs

syrup:
rest of the orange juice
3 tsp brown sugar
3 tbsp Grand Marnier

Heat up the oven to 170 C.
Butter the baking dish and put paper on the bottom, flour the sides and get the rest of the flour out.

In a small bowl sift flour, salt and baking powder.
In a Kitchen machine blend the soft butter with the sugar until creamy.
Add one egg and 1 tbsp of flour and beat together, follow with the other eggs the same way.
Pour in the rest of the flour and the zest and 1/2 cup of juice. Scrape down the sides and beat again. Do not over mix.
Pour in the baking dish and put into the oven and bake for 30 min.

Loosen the sides of the cake and take it out of the dish. Let it cool down, flip and take off the paper, flip again.
Make the syrup and poke some holes in the cake. Drizzle with syrup.