Preheat oven to 350 degrees.
Grease a bundt pan with cooking spray and lightly dust with flour. Set aside.
In a medium bowl, add the flour, caster sugar, baking powder, baking soda and salt. Whisk to combine.
In the bowl of a standing mixer, whisk the eggs, buttermilk, safflower seed oil, orange zest, orange juice and vanilla bean paste at medium-low speed until well combined.
Slowly add the flour mixture and mix until fully incorporated.
Pour the batter into the prepared bundt pan. Bake for 35 - 40 minutes or until a toothpick inserted into the cake comes out clean.
Let cool for 15 minutes in the pan then turn out onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and Aperol until smooth. Add more sugar and/or Aperol to reach desired consistency. I like my glaze to be thick.
Drizzle the cake with the glaze and serve immediately.