Preheat the oven to 180C/350F/Gas 4.
For the tray pudding, place the butter and sugar into a food processor and blend until the mixture resembles breadcrumbs.
Crack in the eggs one at a time and blend well between each addition.
Fold in the flour and baking powder.
Butter and flour a 15x35cm/6x14 inch non-stick baking tray. Shake out the excess flour.
Place the orange slices into the base of the tray and drizzle with maple syrup. Pour in the sponge mix and smooth flat with a palette knife.
Place in the oven and bake for ten minutes, or until the top is golden-brown and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool.
To serve, turn out onto a serving plate, cut into slices and garnish with mint leaves, sliced oranges and drizzle with the maple syrup. Dust with icing sugar and serve.
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