I personally don't not like cakes with a lot of cream though they are very pretty. I find it a waste to scrape off and a waste of the baker’s time and effort. So I prefer a simple cake like this and as quoted by Ellie of Almost Bourdain:
“This is the best orange cake I have tested so far”
Except from Almost Bourdian by Rick Stein:
“As Jill says,it has to be the richest, moistest, butteriest and yet lightest orange cake in the world”
Recipe reference from Jess
250g lightly salted butter, at room temperature, plus extra for greasing
200g caster sugar
4 medium eggs
1 1/2 tsp finely grated orange zest
250g self raising flour
85ml freshly squeezed orange juice
For the icing:
125 g icing sugar
5 tsp freshly squeezed orange juice
1. Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
2. Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
3. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
4. Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
5. For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.