Preheat the oven to 180 deg Fan assisted.Grease and line 1 x 8ins/20cm deep sided, loose bottomed cake tin.
Beat together the butter and sugar until light and fluffy.
Gradually add the beaten eggs, adding a little flour to help prevent curdling. Mix until well combined.
Fold in the remaining flour, then add the Yogurt and Orange Zest. Mix until well combined.
Bake in the oven for 35 mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
Leave in the tin for a few moments to cool a little, then turn out onto a wire wrack to cool completely.
Make the Glaze
Sieve the icing sugar into a bowl, then gradually add the orange juice until you reach a slow pouring constancy. You may not need all the juice, but if the the gaze is too runny, add more icing sugar.
Pour the glaze over the cooled cake, then top with the sliced Orange Candied Peel.
Notes
This cake will keep in an airtight container for a couple of days.