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Monday, 24 October 2011

Sicilian Orange Cake

I have made this Sicilian Orange Cake many times and even into as a cupcakes too.  This cake is a keeper.  Anytime you feel like baking a cake but do not know what cake to bake, this cake should be highly consider first.  I am sure everyone would love the aroma of the orange.

Last Friday was my dad's birthday and instead of trying to think what cake to bake for him, I think he would loves this simple cake as I know elderly wouldn't like with all those sweet icing topping with it.  My dad just loves this Orange Cake!


Sicilian Orange Cake
adapted from Sonia of Nasi Lemak Lover

Ingredients
250g unsalted butter, softened
180g caster sugar (I cut down to 20g because my orange juice is sweet)
4 medium eggs
Grated orange zest from 2 oranges
250g self raising flour
120ml freshly squeezed orange juice
1/2tsp Rum, optional

Method:

1. Preheat oven to 180C. Grease and line a 9" round cake pan.
2. Using an electrical beater, cream the butter and sugar until light and fluffy.
3. Beat in the eggs, 1 at a time, beating well after each addition, if necessary adding a 
    spoonful of flour with
    the last egg to prevent the mixture from curdling. Beat in the orange zest and rum. Add 
    the flour all at once
    and mix well, then slowly mix in the orange juice.
4. Scrape the batter into the prepared pan and bake in preheated oven for 45-50mins or 
    until a skewer inserted into the center of the cake, comes out clean.
    (If it starts to brown too quickly, cover loosely with a sheet of lightly 
    greased aluminum foil. )
5.Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.