Sicilian Orange Cake – now u see, now u don’t ;-)

 

 

 

serious ni tau! tak pernah pernah buat cake or cupcakes yang sekejap je habis lincin di balun kami kami 3 stooges  beranak nih LOL :-D

 

it’s either the 3 of us kelaparan bangat or memang we all memang suka kek ni pun i tatau hikhik…. masa the oven berbunyi “ting” tu all of us baru je habis makan dinner (eh apa kami makan ye itu hari sampai kelaparan lagi nih? owh! we just had pasta n soup je) and agaknya masa tu tengah dok pikir what’s for dessert kot walhal memang takde dessert pun and fruits pun tarak jugak. that’s why la bila oven berbunyi je terus the other half tanya what’s in the oven?

when i told him that i make sicilian orange cake, dia bolayan aje..tak sukak katanya tapi bila i makan and then hasya pun join skali sambil mulut dia tak henti henti cakap, “this is yummy mommy, i like it so much”  and then nasib baik sambil i makan sambil tu i amik gambar jugak ye! if i tk buat cam tu memang sah sah takkan ado gambor nya nih hahaha…. tengoklah tangan siapa ni yang tengah tak sabar nak makan ni :D

hasya makan yang atas dulu, crunchy kata dia..itu pasal i suka buat dalam paper cup ni..senang hasya nak makan and sungguh senang kejer i coz tak payah nak potong2 bagai

anyway, here’s the recipe. always saw it at rima’s and also at yat’s place and this recipe i copy from yat. thanks to both ladies who always mentioned that this cake is super duper yummeh..and erghhh memang yummeh pon! we HEART it so much :-)

next time taknak buat 1/2 batter lagi..itu hari dapatlah 6 biji L size cupcakes and 1 small size bundt pan..huh, tak cukup babe! memang kena buat whole batter la;-)

 

sicilian orange cake

ingredients

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

250 g caster sugar

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 ( i cuma sempat sprinkle icing sugar je)

5 tsp freshly squeezed orange juice ( tk taruk pun)

 

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.

source:-

bisousatoi and yateasybakes