Sicilian Orange Cake

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Type of cake : buttercake
Level of difficulty : easy
Mood : so so

I have lost count how many times I already made this. Since I saw the recipe and lots of good stories about this cake at bisous a toi, I’m curious. And they were right. Margie Agostini is a brilliant. This is the best buttercake I’ve tried.

First time making this cake is for last year’s Idul Adha. Our family gathered at my uncle’s house. We had ketupat for main course. And I brought this to munch along. Once they tried, the respond are : wow… so citrusy, moist, like a mandarin cake at a well knowned hotel. 🙂

Like other buttercake, this cake is best serve one day after, so this is perfect for a gift to bring along on a trip. The original recipe is from here.

Ingredients
250 g lightly salted butter, at room
temperature, plus extra for greasing (I used Orchid Salted)
250 g caster sugar (decreased to 200 g)
4 medium eggs
1 1/2 tsp finely grated orange zest
250 g self raising flour (I used plain flour and add 1 tsp of baking powder)
85 ml freshly squeezed orange juice (I added to 100 ml)
For the icing:
125 g icing sugar (only used 100 g)
5 tsp freshly squeezed orange juice

Method
Preheat the oven to 170C. Grease and line a 20 x 20 cm pan 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. If you use fresh egg, curdling won’t happen.
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.

Remember to use only fresh orange juice. And don’t forget the zest too. You can use all variety of sunkist orange, I used navel. If you’re not a sweet tooth person, you can skip the icing, but somehow it will taste different.

This recipe produces quite a big cake. For self consumption, I like to use bundt pan, somehow the browning is perfect. But for orders, I offer full recipe or half recipe.
So bake it, very easy. Or if you’re too lazy, just order…. hehe

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