Make the cake:

Cup of Yum
1. Preheat oven to 350°F (175°C).
2. Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
3. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
4. Mix the gluten free flour with the rice flour, Paneangeli powder (or baking powder) and xanthan gum. Add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then mix in the softened cream cheese.
5. In a food processor, process the whole orange until it is almost pureed.
6. Add this orange to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
7. Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
8. Make the glaze:
9. Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
10. Spoon and brush over the top of the cake, while it's still hot, and allow to cool completely before cutting.