Slice the oranges (3-5 mm thick).

Bring water to a boil in a small saucepan, add the orange slices, and boil for 1 minute.

Strain the oranges and set aside.

Combine the 2 cups of sugar and 2 cups of water in a saucepan, stir, and bring it to a boil.

Add the orange slices and simmer for 20 minutes. Turn off the heat and let them cool completely.

Repeat the previous step of boiling the orange slices in the syrup and letting them cool down completely for a total of 4 times.

Place the caramelized orange slices on a baking sheet and let them sit overnight before using.

They can be stored in the refrigerator for several weeks.

Preheat the oven to 175°C/350°F. Prepare a baking pan(s), grease it well with oil/butter and sprinkle with flour.

Sift the all-purpose flour with the baking powder and salt.

Place the room-temperature butter in the bowl of a stand mixer. Beat for about three minutes until the butter lightens in color.

Then add the sugar and continue beating for another three minutes.

Add the eggs, one at a time, and mix well in between adding each egg.

Then add the milk, orange juice, vanilla extract, and orange zest. Beat for a couple of minutes until well combined.

Add the sifted flour mixture to the batter.

Continue mixing until the batter is completely smooth.

Pour the batter into the prepared pan(s).

Bake the cake for approximately 55-60 minutes for 10-inch pans, or 40-45 minutes for smaller round pans or rectangular loaf pans.

The cake is done when it's golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool to room temperature.

Let the cake cool down for 15-20 minutes before removing it from the pan.

In a small saucepan, combine the orange juice, sugar, and lemon juice. Cook over low heat for about 5 minutes, or until the sugar is completely dissolved.

Use a toothpick or skewer to poke holes in the cake, then add the orange syrup.

If you have time, put it in the refrigerator for a couple of hours so it's cold when you apply the icing.

If you add the glaze/icing on a warm cake, it will melt.

In a small bowl, combine the powdered sugar, 3 tablespoons of orange juice, and the orange blossom essence. Stir until you have a thick, smooth mixture.

If it's too thick, you can add an additional ½ tablespoon of orange juice until you reach the desired consistency.

Gently pour the icing over the completely cooled down cake and decorate it as desired.

Let the icing set a bit and then add the caramelized orange slices on top of the icing.

You can add the orange slices whole or cut them into halves if you prefer.