This is a very simple cake but oh so good. It is light, with a very subtle taste (I didn't have the orange zest but it definitely can use it). It springs back when you cut it, it is moist. Definitely a success...
The cooking time was off, I had to bake it for 55 minutes instead of 40, but otherwise, everything worked. I looked for and found a recipe for icing using orange juice. I need to find a way to get all the lumps of sugar. If I hadn't been so impatient, I might have taken the time to sift the sugar and might have seen a difference. The recipe called for 1/2 cup juice but it's a lot of sugar.... and I didn't even get to the consistency mentioned (where you can spread the icing). I did add some orange extract to the icing and I think it is definitely something to do in the future as I'd need to use less liquid to have a thicker icing.
If it hadn't been an improvised project, I would have decorated with slices of orange in addition to mint leaves, or even mandarin orange slices. Something with a strong orange color. This cake could also handle a filling, I'd go for a soft and subtly orange cream or orange jam... Actually raspberry jam could work well with the orange.
I could see using this for petits-fours, cupcakes... The recipe called for a tube shape mold, so that could look great too.
Well, I'm very happy with the final result, I mean REALLY happy, it tastes so good!!!