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1
Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
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2
Beat the eggs with the sugar to pale yellow ribbons.
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3
Beat in the milk, oil and orange zest.
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4
In a small bowl, sift the flour with the baking powder, baking soda, and salt.
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5
Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
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6
Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched.
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7
Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
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8
Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange.
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9
Cut the skin into very thin strips and reserve.
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10
Cut away and discard the white pith, remove the orange supremes, and reserve.
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11
In a large saucepan, combine the orange juice, sugar, and thin orange strips.
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12
Bring to a simmer and cook for 30 minutes, or until a thick syrup.
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13
Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup.
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14
Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
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15
Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons.
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16
Use a spatula to spread the thick glaze over the top of the cake.
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17
Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.
