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Preheat the oven to 180F/ gas mark 4.
Butter a 9 inch deep cake tin and dust lightly with flour, shaking out any excess. Set aside.
Place all of the cake ingredients into a bowl and beat together by hand until smooth, using only ½ of the orange juice, and reserving the remainder for after.
Pour into the prepared cake tin.
Bake until a toothpick inserted in the centre of the cake comes out clean, 25 to 30 minutes.
Remove the cake from the oven. Pierce the top with a skewer all over and then pour the remaining orange juice over top.
Allow to cool in the pan for five to 10 minutes, before tipping out onto a wire rack to cool completely.
Dust with icing sugar evenly, but sparsely.