Monday, June 4, 2012

Sicilian Orange Cake

When not updating blog for a few weeks,I feel lazy to update a new post...yess I'm still bake but the MALAS version of me had made me hang in the air for a while..he..he..
Anyway,I'm back again with this buttery,moist of aroma orange cake....
What I love about this cake is simply because of its simple ingredients which has a superb taste...
You can see that my cake sank in the middle ... muhaha...blame it to my little hero....He so eager to help and impress me and guess what? He has switched off the oven without my knowledge but luckily it has been cooked properly....

Sicilian Orange Cake (adapted and modified from Kitchen Guardian )

250g unsalted butter, softened
180g caster sugar
4 medium eggs
1 1/2 tbsp grated orange zest
250g self raising flour
85ml freshly squeezed orange juice

1. Preheat oven to 180C. Grease and line a cake pan.
2. Using an electrical beater, cream the butter and sugar until light and fluffy.
3. Beat in the eggs, 1 at a time, beating well after each addition, 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 well, then slowly mix in the orange juice.
4.Scrape the batter into the prepared pan and bake in preheated oven for 45-50mins or until a skewer inserted into the center of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminum foil.
5.Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.

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