Method:

1. Start by filling a small saucepan with boiling water then place a whole orange in the pan. Leave to boil on low heat for 40 minutes before roughly chopping it up - skin and all.
2. Preheat the oven to 180C (350F), then grease a loaf tin or round cake pan. Alternatively, grease two small six-inch cake tins for a sandwiched finish.
   Make two sponges with the option of sandwiching them together with a buttercream filling
3. In a mixing bowl, combine the self-raising flour, caster sugar, bicarbonate of soda, and baking powder, then set aside.
4. Take a separate bowl and mix the plant milk and apple cider vinegar, then add the vegetable oil. Gradually pour the wet ingredients into the dry ingredients and mix until well combined.
5. Add in the chopped orange and blitz with a stick blender until combined. Next, pour the batter into the cake tins and bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
6. Allow a few minutes for the cakes to cool once removed from the oven, then transfer them to a wire rack to cool completely, out of their tins.
7. Make the orange glaze by boiling 100ml of fresh orange juice with 60g of sugar until a syrup forms, stirring constantly. Layer one sponge with vanilla buttercream on top, then top with the second sponge.
8. Glaze the boiled syrup all over the top and garnish with a fresh orange slice.