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.