Sicilian Orange Cake

SICILIAN ORANGE CAKE

Salam sume!!! :-)

Yappari! hari ni batuk2 pulak! iyyaarrrrkkk! pagi2 batuk mmg rasa nak ter ter ajerrr eeeuuwwwww! aaaaaaarrrggghhhh! paling lemah kalau batuk2 sebelah pagi ni huh!

Buat kek ni mlm td sbb ninja tu diner kat luar, lg pun ada 3 biji oren tergolek golek dr minggu lepas :D sedap bangetttttt! kita mmg suke jenis2 kek mcm ni mmg tak hingat kalau makan byk! yg paling best sbb dia moisttttttttttttt sgt! buat half portion dr resepi asal.. sbnrnyer kan plan nak buat kek oren yg kak hana buat sbb tu beli oren dr minggu lepas!, pastu tak jadik pulak! nmpk pulak oren cmg PUN tak jadik jugak! last2 nmpk kek ni kat umah KAK JUN YUMMYLICIOUS baru sampai seru! untuk sukatan gula kita kurangkan sbb dah ada icing dia tuuu kalau tak mmg manis keletang! Original recipe from HERE, thanks!!! Mintak izin n halal kak jun resepinyer! Maceehhhhh! :D Boleh pergi rumah NENEK HANA jugak ya, g umah KAK RIMA pong boleh! eh eh, nak g umah KAK YATIE pun ok jugak :D

SICILIAN ORANGE CAKE

Ingredients

• 250 g lightly salted butter, at room temperature, plus extra for greasing
• 250 g caster sugar>> i used 200g caster sugar but make sure orange juice yg digunakan manis :D
  
• 4 medium eggs
• 1 1/2 tsp finely grated orange zest
• 250 g self raising flour
• 85 ml freshly squeezed orange juice
• For the icing:
• 125 g icing sugar
• 5 tsp freshly squeezed orange juice

Method:

1. Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
2. 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.
3. 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.
4. 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.