• Preheat your oven to 180°C (350°F) conventional (see note 1 if using a convection/fan-forced oven). Lightly grease an 8.5 x 4.5-inch loaf tin. Line the pan lengthways with parchment paper, leaving some overhang on the sides to make it easier to lift the loaf out later.
• In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Whisk to combine, then set aside.
• Prepare the orange: Zest the outside of a fresh orange into a large bowl—you should end up with about 1½ tablespoons of zest. Set this bowl aside for later. Next, using a small knife (see video for guidance), remove the white pith from the orange so you're left with just the flesh. If your orange has seeds, remove them before blending 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 hand or stand mixer on medium speed, 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.
• Next, add the vanilla, milk, and 110g (or ½ cup) of the blended orange pulp prepared earlier (you can drink any leftover pulp—it's delicious!) Mix until everything is well combined. The batter may look slightly curdled at this stage—that's okay. Remove any batter from the mixer attachments, as the rest of the mixing will be done by hand.
• Add the sifted dry ingredients to the wet mixture. Using a spatula, gently fold until just combined. Do not overmix—stop as soon as there are no visible streaks of flour and the batter looks uniform and no longer curdled.
• Pour the batter into the prepared loaf pan. Smooth the top as best you can, then gently tap the pan once on the counter to release any large air bubbles. Bake for 60–65 minutes, or until a skewer or thin knife inserted into the centre comes out clean or with a few moist crumbs.
• Allow the loaf to cool in the pan for 20 minutes, before running a thin knife along the edges of the pan not lined with parchment, then use the overhanging paper to lift the loaf out of the tin and place it on a wire rack to cool completely.
• Once fully cooled, carefully transfer the loaf to a serving plate and prepare the glaze.

Orange Glaze

• In a small bowl, mix together the powdered sugar and freshly squeezed orange juice until smooth and thick.
• Pour the glaze over the cooled loaf, spreading it gently with the back of a spoon. It may look thick at first, but it will slowly spread on its own.
• Garnish with freshly grated orange zest if desired. Slice and enjoy!