½ cup + 1 tablespoon unsalted butter, softened
¾ cup + 1 tablespoon caster sugar (sugar between the texture of granulated and powdered, can be made from granulated sugar pulsed in a coffee grinder or blender)
1 ½ cups + 2 ½ tablespoons gluten free flour mix
1 ¼ teaspoons baking powder
1 tablespoon milk
finely grated zest of 1 large orange
4 tablespoons orange juice
1 ¼ cups powdered sugar (it’s important to sift the sugar so you don’t get a clumpy icing)
2 tablespoons orange juice
zest of 1 orange, to decorate
Preheat the oven to 350° and line a 8″x4″ loaf pan with parchment paper and grease.
Beat the butter and sugar for 8-10 minutes or until light and creamy. Add the eggs, one at a time, and beat well. Add the flour and baking powder and mix well. Add the milk, orange juice and zest and mix until smooth. Spoon the mixture into the prepared pan and bake for 55 minutes or until golden and cooked when tested with a fork. Cool completely on a wire rack, then carefully unmold.
To make the icing: combine the sugar and orange juice in a small bowl and mix to form a smooth paste. Use a palette knife to spread the orange icing over the cake and top with the zest.