Preheat your oven to 350°F (175°C) and prepare an 8-inch springform pan by greasing it with butter and lining the bottom with parchment paper.

In a large mixing bowl, vigorously beat 3 eggs and 1 cup of sugar together until light and fluffy.

Sift together 1.5 cups of flour and 1 tablespoon of baking powder, then gradually add to the egg-sugar mixture.

Add 0.5 cups of softened butter to the batter and mix until smooth.

Spoon in 0.5 cups of Greek yogurt and blend into the batter.

Puree the whole organic orange in a food processor until smooth, then fold it into the cake batter.

Pour the batter into the prepared springform pan and spread it evenly.

Bake for 50-60 minutes or until a skewer inserted comes out clean.

Let the cake cool for 15 minutes before removing from the pan and transferring to a rack.

In a saucepan, combine 0.25 cups of orange juice and 0.5 cups of sugar over medium heat; simmer until thickened.

Brush the warm glaze generously over the cake.

Slice and serve with whipped cream or fresh fruit.