Step 1

Preheat the oven to 180C (160C fan, 350F).

Step 2

Beat the sugar and butter (or margarine) in a large bowl until pale and fluffy.

Step 3

Add the beaten eggs.

Step 4

Beat until smooth

Step 5

Sieve the flour into the bowl

Step 6

Gently fold through.

Step 7

Add the zest of 1 orange and the juice of 1/2 an orange.

Step 8

Gently fold through until evenly distributed through the batter.

Step 9

Grease a 20cm loose-bottomed cake tin and line with baking paper. Spoon the batter into the tin and level off.

Step 10

Bake at for 20-25 minutes until the cake has gently risen and turned golden brown. It should feel firm at the centre and you can check it is cooked through by pushing a skewer into the centre of the cake. It should come out clean.

Step 11

Use a skewer or cocktail stick to poke holes all over the hot cake, almost to the bottom.

Step 12

Put the juice of 1 orange in a microwave-safe bowl with the icing sugar, mix well and microwave for 60 seconds until you have a syrup. Note: it will be VERY hot, so handle with care.

Step 13

Spoon or pour the hot syrup all over the hot cake and allow it to sink in. Leave to cool completely.