Anyone there looking for me? Sorry...I'm like a chipsmore now as Hubby is in town and we spend time mostly outdoor.
Hardly have time to blog and therefore I'm sharing yet again the Sicilian Orange Cake I posted HERE before. Like I said in my previous entry on the cake, this cake would be the best orange butter cake we've had and I love baking it. Whole kitchen smells really good!
I bought a bundt pan at Jusco yesterday and wanted to use it immediately. So, here's the Sicilian Orange Cake...again! I did not make the icing this time...as the cake alone was too good!
Do try the cake friends, HIGHLY RECOMMENDED!!!
Okey friends, come join us for some cake now...have fun and keep well!
SICILIAN ORANGE CAKE (adapted from Rick Stein's Mediterranean Escape)
Source ~ Ellie from Almost Bourdain
- 250 g lightly salted butter, at room temperature, plus extra for greasing
- 250 g caster sugar
- 4 medium eggs
- 1 1/2 tsp finely grated orange zest
- 250 g self raising flour
- 85 ml freshly squeezed orange juice
For the icing:
- 125 g icing sugar
- 5 tsp freshly squeezed orange juice
- Preheat oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
- Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
- Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
- Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
- For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.