Heat the oven to 180°C. Grease and base line a 22cm round cake tin.
Beat the butter and sugar in a mixing bowl until light and creamy. Add the eggs, pinch of salt and orange extract and beat well.
Stir in the flour, frumina until blended. Add orange juice, to give a soft dropping consistency. Stir in the baking powder and mix well.
Pour the mixture to the prepared cake tin and bake for 40 minutes until risen and golden. Remove from the oven and place on a wire rack to cool.
For the orange glaze, sift the icing sugar into a bowl and gradually stir in the orange juice until smooth. Pour the glaze over the cake and smooth level with a palette knife. Leave to set.
