Bring together sugar and water for the candied orange to a boil.

Slice the orange and add it to the boiling syrup.

Cover and cook for 15 minutes on low flame.

Set aside to cool.

Preheat oven to 160°C.

Add zest of orange to granulated sugar and grind it into a fine powder.

In a bowl, mix together maida, powdered sugar, milk powder, baking powder and baking soda.

Add melted butter, orange juice, milk and vanilla essence.

Mix to form smooth batter.

Grease a 7” square tin with butter.

Arrange the candied orange slices at the bottom.

Pour the batter on top of the arranged orange slices.

Bake in preheated oven for 45-50 minutes or until a tooth pick inserted comes out clean.

Let the cake cool for 20-30 minutes.

Pour half the orange syrup that was used make candied orange on the cake and let it cool completely.

Flip the cake on a serving plate, remove the tin.

Brush the top with the remaining syrup.

Slice it up and serve.