Preheat the oven to 350 degrees. Prepare a nine-inch springform pan by spraying it with cooking spray, and set it aside.

To prep the oranges, start by peeling them. Using your knife, scrape off as much of the pith from the peels as you can and discard it. Set the peels aside for later. Also carefully remove the majority of the pith from the oranges, and cut them into chunks.

To start the cake, add the butter, sugar and eggs to a food processor and process until the mixture is light yellow and fluffy. Dump the sugar mixture into a mixing bowl.

Add the oranges and peels to the food processor (it’s totally fine if there’s still some butter/sugar/egg in there). Process until everything is very fine.

Pour the orange mixture into the mixing bowl.

Fold the flour, baking powder and salt into the wet ingredients, mixing until it’s just combined.

Pour the batter into your prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool until you can comfortably handle the pan, and then carefully remove it from the springform.

When the cake is completely cooled, add all of the glaze ingredients to a bowl and whisk to combine. Once it’s smooth, add more powdered sugar if it’s runnier than you like or a little more orange juice from the other half of the orange if it’s too thick.

Pour the glaze over the cake, and let it set up before serving. Store the cake in an airtight container in the refrigerator.