Saturday, 20 April 2013

Sicilian Orange Cake

Juicy, sweet and full of flavour. Sicilian oranges are the best. 
My beautiful Italian friend Giacoma brought lovely oranges from Sicily. :) So I baked this cake to enjoy the taste of sunshine. My recipe was inspired by Rick Stein's recipe. It's a simpler and smaller version of his with a little adjustment. Very moist and full of flavour. 

  • 6 oz lightly salted butter 
  • 6 oz caster sugar
  • 2 large eggs
  • zest of 1 orange
  • 6 oz self-raising flour
  • 60ml freshly squeezed orange juice
  • for icing:  80g icing sugar + 4 teaspoons freshly squeezed orange juice
  1. Preheat the oven to 170C/gas mark 3. Grease and line a 20cm clip-sided round cake tin with non-stick baking paper.
  2. Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale.
  3. Beat in the eggs, one at a time, beating well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling.
  4. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
  5. Spoon the mixture into the tin and bake on the middle shelf of the oven for 40-55 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.
  6. 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.         
  7. 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.