• Preheat the oven to 200º

  Remove the butter from the refrigerator in time so that it is soft. Mix this with the sugar. You can do this with a spatula or use the beaters of the mixer)
• Add the eggs one by one. Beat for a few minutes until the mixture becomes a little fluffier.
• Scrape the peel (= zest) from the two oranges with a grater. Mix the flour with the yeast and zest. Add this to the other mixture and stir well.
• Juice 1 orange and add both the juice and the pulp to the dough (max 100 ml). Mix well.

  Remove the small leaves from the thyme sprigs until you have +/- 1 tsp. (not too much, we just want a light taste)
• Line the inside of the mold with baking paper (= only to easily remove the cake from the mold afterwards)

  Place the dough in the mould. Note, I used a fairly small shape. The cake will not rise much (+/- 1 to 2 cm) but is very airy.

  Bake it for 40 minutes at 180º. Please note that I had a cristal cake tin, which takes a little longer than metal or silicone. So it is best to test with a skewer after 30 minutes to see if it is baked on the inside.

Icing:

• Only do this once the cake has cooled:

  Mix the icing sugar with 1 tbsp orange juice. Then add juice little by little, but do not let it become too liquid. Slowly pour the syrupy sugar over the cake. I then put it in the refrigerator for 10 minutes so that the glaze would set faster.