06 September 2011

Sicilian Orange Cake

Saw many bloggers tried and tested this recipe and all of them were very satisfied with the result. So, I shouldn't miss this opportunity to try baking it then.

Yes... this cake tastes good with the moist and soft texture. And a good keeper too. :))

Recipe adapted from Almost Bourdain. Thank you. :))

Ingredients :

250g lightly salted butter 
( At room temperature, plus extra for greasing )
250g caster sugar - I used 200g
4 medium eggs
1 1/2 tsp finely grated orange zest - I used zest of 2 oranges
250g self raising flour - I used 250g plain flour + 3 tsp baking powder
85ml freshly squeezed orange juice

For icing :
125g icing sugar
5 tsp freshly squeezed orange juice

Method :

Preheat oven at 170C. 
Grease and lined the baking tin.

Cream butter and sugar for 4 to 5 mins until very pale. ( light and fluffy )

Add in eggs, one at a time.
( If necessary adding a spoonful of flour with the last egg to prevent mixture curdling )
Add in orange zest.

Fold in flour all at once.

Slowly mix in the orange juice.

Pour into a baking tin and bake on middle shelf of oven for 45 to 50 minutes or until skewer comes out clean.
( If it starts to brown quickly, cover loosely with a sheet of lightly buttered foil ) 

Remove and let the cake ( in it's tin ) to cool on a wire rack.

When it's cooled completely, unmould, cut and serve.
( Store leftovers in airtight container )

As for the icing :

Sift icing sugar into a bowl and stir in orange juice until you have a spreadable consistency.
Spread it over the top of cake, letting it drip down the sides and leave to set.


  1. yeah, i remember seeing this cake quite some time back..i must also kiv this..

  2. This cake is a winner :) Whole family loved it!