Preheat the oven to 180°C. Grease and line a 7 inch springform cake tin.
In a large mixing bowl, beat together all the ingredients for the cake using an electric hand held whisk until the batter just comes together. Spoon into the prepared cake tin and bake for 50-60 minutes until a cake tester comes out clean when inserted into the centre of the cake. Remove from the oven and allow to cool in the tin.
Meanwhile, combine the icing sugar and orange juice in a saucepan. Heat over a gentle heat until the sugar has dissolved and you have a syrup. Bring to a simmer and cook for 2-3 minutes. Remove from the heat and allow to cool a little.
Turn the cake out from the tin when cool and puncture all over using a skewer. Pour the syrup all over, letting it sink in. Some of the syrup should sit on the surface of the cake. Allow to syrup to sink in and set on top of the cake before slicing into portions and serving.
If orange flower water is unavailable, just use a pinch of orange zest instead.