A great cake recipe for any occasion:
In a poaching pan, or in a saucepan in which you can place a cake rack, simmer water and sugar over low heat until the sugar is dissolved. Pour in the orange slices level and weigh down with a plate so that the orange slices are pressed under the sugar syrup. Boil the orange slices for 1/2 hour on a low flame.
Next, remove them from the fire and set aside for 24 hours.
Dough: Sift flour on the countertop, add butter flakes and salt and work with your hands until crumbly.
Work as much water into the mixture with your hands until you have a compact dough. Shape this into a ball and refrigerate for about 1/2 hour. Spread the greased tart springform pan (28 cm ø) with the chilled dough, raising a rim. Prick the bottom with a fork and bake for about 20 minutes in the oven heated to 180 degrees. Place the candied orange slices on the pre-baked cake base. For the glaze, mix all the ingredients in the order listed and pour over the orange slices. Put the cake back into the oven for 20 minutes and cool on a rack.