Sicilian Orange Cake

 

 

 

 

This recipe was adapted from one of my favourite blogger who had quit blogging quite sometimes ago. I will not mention her blog name as what I heard of was that someone has got the url that she had gave up and take advantage on the blog traffic to get profit :(.

One day I was craving for my favourite orange butter cake and when preparing the ingredients, suddenly I remember this sicilian orange cake that I had bookmarked long time ago and decided to give it a go.

I omitted the icing as stated at the original recipe as I dun really fancy icing.

Ingredients

250g lightly salted butter, at room temperature, plus extra for greasing

250g caster sugar (I reduced to 180g)

4 medium eggs

1 1/2 tsp finely grated orange zest

250g self raising flour

85ml freshly squeezed orange juice

Method

1. Preheat the oven to 170C. Grease and line a 8" square cake pan with baking paper.
2.  Cream the butter and sugar until very pale. 
3. 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. 

4. Beat in the orange zest.
5.  Add the flour all at once and mix in well, then slowly mix in the orange juice.

6.    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.

7.    Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.

Verdict?
The cake is soft and moist and buttery with orange aroma, delicious. I reduced the sugar and the sweetness is just nice for me. It is equally delicious as my previous orange butter cake but lighter, the orange butter cake is much more "heavier" and "stronger".

I am submitting this post to Little Thumbs Up April 2014 - Orange host by Ann of Anncoo Journal, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.