Preheat oven to 160°C. Prepare a 23cm fluted rung cake tin by spraying with cooking spray. Cream Anchor Unsalted Butter, Anchor Cream Cheese, sugar and vanilla. Add eggs one at a time, mixing well after each addition.
 

Finely grate rind from orange. Remove pith and cut orange into 0.5cm cubes. Stir in orange rind and flesh. Add almond meal and mix well, then stir in yoghurt.
 

Stir in rice flour, wholemeal flour and bicarbonate of soda and mix well. Spread into prepared tin. Bake for 15 minutes, then reduce heat to 150°C and bake for approximately a further 40 minutes or until cooked when tested.
 

Allow to stand for 10 minutes before serving.

Remove rind from orange and squeeze out juice. You will need 1/3 cup orange juice. Pour this into a small saucepan. Add rind, sugar, gin and water. Stir over a low heat until sugar dissolves. Simmer uncovered without stirring for 5 minutes. Carefully spoon over warm cake