2tbsp finely grated orange rind
1 1/2c (330g) castor sugar
1 1/2c (225g) self-raising flour
1/2c (75g) plain flour
3/4c (180mL) orange juice
1 1/2c (240g) icing sugar
2tbsp orange juice
1. Preheat oven to moderately slow (170oC/150oC fan-forced). Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
2. Beat butter, rind and sugar in medium bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in sifted flours and juice, in two batches.
3. Pour mixture into pan; bake, uncoverd, 1hr 10mins. Stand in pan 10mins then turn onto wire rack; turn top-side up to cool.
4. Make glace icing.
5. Place cake, top-side up, on serving plate. Spread cold cake with glace icing.
Place icing sugar in small heatproff bowl; stir in butter and juice. Place bowl over small saucepan of simmering water; stir until icing is of spreadable consistency. Use immediately.