Place the orange rind into a saucepan and add water to cover; bring to a boil and cook 5 minutes. Strain the rind through a mesh strainer and return to the saucepan along with 1/2 cup (110g) white sugar and 1/4 cup (65ml) of water. Return to a boil, then reduce heat to medium-low; cook, stirring constantly, until the water has evaporated. Allow to cool until lukewarm.
Preheat an oven to 180 degrees C. Grease and flour a 22x13 cm loaf tin.
Whisk the flour, baking powder and salt together in a bowl; set aside. Whisk the egg and 1 cup (220g) of sugar in a bowl. Stir in the butter, milk, and cooled orange rind until blended; stir in the flour mixture until just moistened then pour into the prepared loaf tin.
Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
This smelt great and tasted pretty good too. I didnt quite get to the cup of grated orange but used orange juice instead of the water cos I figured that would help with extra orange taste. - 15 Apr 2010