Preheat your oven to 180°C (350°F) conventional. Lightly grease an 8.5 x 4.5-inch loaf tin. Line the pan lengthways with parchment paper, leaving some overhang on the sides.

In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Whisk to combine, then set aside.

Zest the outside of a fresh orange into a large bowl. You should end up with about 1½ tablespoons of zest. Remove the white pith from the orange and blend the flesh into a smooth pulp. Set the pulp aside.

Return to the bowl with the orange zest. Add the unsalted butter, oil, and sugar. Using a mixer, cream the mixture for 2 minutes until light and fluffy.

Add the eggs one at a time, mixing on low speed and beating well after each addition.

Add the vanilla, milk, and ½ cup of the blended orange pulp. Mix until well combined, then fold in the dry ingredients until just combined.

Pour the batter into the prepared loaf pan. Smooth the top, then tap the pan to release air bubbles. Bake for 60–65 minutes, or until a skewer comes out clean.

Allow the loaf to cool in the pan for 20 minutes, then lift it out using the parchment paper and cool completely on a wire rack.

Once cooled, transfer to a serving plate and prepare the glaze.

In a small bowl, mix together the powdered sugar and orange juice until smooth.

Pour the glaze over the cooled loaf, spreading it gently. Garnish with freshly grated orange zest if desired. Slice and enjoy!