1.Grease eight 1-cup (250ml) jelly or dairole moulds.
2.Combine cake and liqueur in a large bowl until absorbed. Working quickly, add ice-cream to bowl with pecans;
stir until just combined. Spoon ice-cream mixture into moulds. Freeze for 4 hours or overnight until firm.
3.Make orange slices.
4.Just before serving, turn bombes out onto chilled plates or a platter; top with orange slices and extra honey, if you like. Serve immediately.
5.Preheat oven to 160°C/325°F. Line a large oven tray with baking paper. Cut oranges into 4mm (¼in) thick slices. Brush slices with honey; place slices, in a single layer, on tray. Bake for 45 minutes or until starting to caramelise. Leave on tray to cool.
You will need to start this recipe a day ahead. For instructions on how to make one large bombe, see tips.
You can use brandy or an orange, coffee, nut or vanilla liqueur. For a large bombe, line a 2 litre (8-cup) mould or bowl with two large pieces of plastic wrap, extending the plastic 10cm (4in) over side.
Orange slices can be made 1 day ahead; store in an airtight container at room temperature, layered with baking paper to prevent slices sticking.