175 g – Butter softened
175 g – Powdered sugar
3 nos – Eggs
175 g – All purpose flour
1 tsp – Baking powder
2 tbsps – Fresh orange juice
2 tbsps – Candied orange peel
For the icing
1/3 cup – Icing sugar
1 to 2 tbsps – fresh orange juice
1/2 cup – Fresh orange juice for soaking
Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.
Whisk the eggs together in a small bowl for a few seconds until just mixed, then gradually add them to the butter mixture, beating all the time. Sift in the flour and baking powder, then add the orange juice and candied peel and fold in gently to incorporate.
Pour the batter into the prepared tin. Smoothen the top.
Remove from the oven and allow to cool in the tins for 10 minutes, then loosen around the edges of each cake using a small, sharp knife and carefully remove from the tins before leaving on a wire rack. Pour evenly the orange juice over the warm cake and let the cake soak and cool down completely.
Take icing sugar in a small bowl, mix orange juice bit by bit. Get it to a creamy consistency. Drizzle as per your liking. You can make the icing a little more thick and fill a pipping bag and use it to decorate as you wish.