Grease an 18 cm non-stick frying pan with vegetable oil.
Add all the ingredients in a small bowl, except the baking powder, and stir well
Finish the batter by adding the baking powder, stirring quickly yet gently, and then place the batter in the greased skillet.
Spread the batter with a spatula, and flatten the top
Place the skillet over the smallest flame of the stove, in the lowest flame set, cover it with a lid, and bake it for approximately 10 minutes.
With the help of a silicone spatula, transfer the cake to a plate, place the skillet on top of the cake, and turn everything over, bake it for about 5 minutes more.
Let cool on a wire rack or plate lined with absorbent paper.
Make the orange glaze by adding the orange juice to the skillet, the sugar, and the cornstarch, and with the stove flame off, stir the ingredients until the cornstarch has dissolved completely.
Turn on the burner and set it to medium-low, stir until the sauce thickens up.
Turn off the heat, and add the sauce immediately on top of the room temp cake.
Finish with the orange zest.