Cream butter and sugar until ribbons form.

Add eggs one at a time, beating thoroughly, between each.

Add flour all at once and slowly add the orange juice until blended.

Pour into a 30 cm lined springform cake tin. (if you only have a regular spring form tin you may have a bit too much mixture. If you do, use some in mini loaf tins or cupcake tins)

Cook for one hour at 170C. (Always check with a skewer.)

Leave on rack to cool.

Make icing then spread in top.