Sicilian Orange Cake

T.H.E R.A.M.B.L.I.N.G.S

I received this sweet comment in my Moist Orange Cake entry.....

salam perkenalan , salam satu malaysia..sudah lama rasanya blog ini ku lawati, sejak jiwa mencari2 keseronokan dlm bidang bakery,sehinggalah sampai di pertengahan yang menjadikan impian bukan lagi satu angan2..segalanya telah dimiliki sedikit demi sedikit sehingga menjadi sebuah buku di dlm jiwa seorang pencinta seni kulinari..masih kuingat, saban hari blog ini kulawati..mencuci mata dengan pelbagai gambar hidangan yg menyelerakan..terima kasih kepada pencetus idea...MAMAFAMI....

I am on top of Cloud 9! The feeling is great! Thank you MSNIENA for your kind words which really boost my spirit to share even more. Though I am a nobody in this cooking world, but I realise, that the little bit that I had done, managed to motivate as least one person... I am most grateful. Alhamdulillah....

T.H.E R.E.C.I.P.E

I came across this recipe at Kak Ina KL's blog. From there I visited Rima's. My goodness, her orange cake really looks inviting that I just have to try it out myself! It so happened, hubby made an ad-hoc plan to Bangi as he had something to do there. And he had told me, after he's settled with his thing, we'll go and visit mak at my brother's house. Perfect timing for me to do this experiment and I was off to the kitchen that instant. The cake was ready just in time hubby reached home from office. The photos taken doesn't look quite nice, infact it looked almost horrible if you are to compare it with Rima's. I didn't wait for it to cool as we had to be on our way. But taste wise, it's lovely. Thank you to Rima and Kak Ina for making this cake possible, to appear in my blog. Rima, allow me to copy and paste your recipe here for the pleasant viewing of my visitors...thank you....

SICILIAN ORANGE CAKE
Source : Rima

Ingredients :

250g butter, at room temperature, plus extra for greasing
250g caster sugar
4 medium eggs
1 1/2 tsp finely grated orange zest ( I didn't put this )
250 g self raising flour
85 ml freshly squeezed orange juice (I used Twister Orange Juice)

For the icing :

125 g icing sugar
5 tsp freshly squeezed orange juice

Method :

- 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.
- 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.

Have a nice day and a safe weeked ahead! Take care....