I was suppose to do another recipe ~ yes, this week must bake something! I did bake last week and it’s a Strawberry Shortcake but no pics cos when it’s ready for photography, the lighting is just not right. I have the same problem as by the cake is ready, it’s already late into the night but this Sicilian Orange Cake is just too good not to be share!
I recently “kept” a fruit cake and chocolate cake in the fridge and like the idea of “cold” cake, or the thought of being able to munch on a small slice anytime I like. There are oranges at home and I want to use the microplane that I receive over last Xmas, I simply love this new tool, it makes grating orange zest so easy and ensure that there is no wastage. So here it is Sicilian Orange Cake, this recipe is taken from Ellie from Almost Bourdain.
I will now claim that this is certainly my favourite recipe! It’s moist, it’s rich yet light, and I love the light tinge of orange fragrance that linger around.
Sicilian Orange Cake Recipe
(Adapted from Rick Stein’s Mediterranean Escape)
Makes 1 x 22-cm cake, to serve about 8
250 g lightly salted butter, at room temperature, plus extra for greasing
- Preheat the 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.