SICILIAN ORANGE CAKE

HOW ABOUT SHARING A CAKE RECIPE

 AS MY FIRST POST IN 2016?

I REMEMBERED MY LAST POST FOR 2015

WAS ALSO A CAKE?

MAY THIS YEAR BE A GREAT, HAPPY AND SAFE YEAR

HAPPY NEW YEAR 2016 TO ALL

I have bookmarked this recipe to do for a long time but never got down to do it until recently. The batter is easy and quick to prepare.

Basically, I find the cake similar to  orange butter cake. Baked with good quality butter, it is very buttery, with the fragrance of orange and tasty. The cake is soft, moist and is of fine texture.  It is not too sweet, acceptable to me.

I didn't using any icing for this cake as I don't fancy cakes with icing.

Recipe adapted from Jess of Bakericious

Ingredients

[use a 7 or 8 inch greased and lined square baking pan]

250 gm salted butter – room temperature

180 gm castor sugar

4 medium eggs

Zest of 1 orange

250 gm self raising flour

85 ml fresh orange juice
1 tbsp rum [optional]

1. Preheat oven at 170 degrees C.
2. Cream butter and sugar until light and very pale with an electric mixer. 
3. Beat in the eggs, one at a time, beating well between each addition. If necessary, add a spoonful of flour with the last egg to prevent the mixture from curdling.
4. Beat in the orange zest.
5. Fold in the flour all at once and mix well. Gradually, drizzle in the orange juice and mix well.
6. Spoon the batter into baking tin and bake on middle rack for 40-45 minutes or until skewer when inserted comes out clean.
7. Leave cake to cool on rack for 10-15 minutes before unmoulding.