First begin by making the candied orange peel.

Using a potato peeler, peel the oranges. You only want the outer orange layer with as little of the pith as possible.

Put the peels in a pot of cold water and bring to a boil. Once boiling, strain the peels. Repeat twice more with new cold water each time.

Boil the water and sugar together. Once the sugar has dissolved add the blanched peels.

Turn down the heat and let simmer for about 30 minutes.

The peels should be translucent and shiny. Turn off the heat and let cool.

Once cool, strain off the syrup (save for later).

Cut the peels into diamonds.

Finely chop leftover scraps and reserve for the cake.

Toss the diamonds in sugar to coat.

Place in a single layer on a piece of parchment and let dry for a few hours or overnight.

Once the candied peels are dry, begin making the cake.

Butter and flour a 23cm(9in) cake pan.

Cream the sugar and butter together until white and fluffy.

Stir in the eggs one at a time.

Add the lemon zest and reserved chopped peel.

Sift the flour and baking powder together and add to the batter.

Stir together.

Add the boiling water and stir.

Pour the batter into the pan and bake at 180C(350F) for 50 minutes, but start checking at 30 minutes. Bake until a toothpick comes out clean.

After it comes out of the oven, run a knife around the edge of the cake and flip onto a plate. While the cake cools, make the icing by mixing together the water or lemon juice and powdered sugar.

Brush the cooled cake with the reserved orange syrup.

Pour the icing onto the cake and spread to the edges.

Decorate with candied peels.