the cake

 

yup! the cake that makes me want to eat and eat and eat all day long hahaha nasib baik dah petang masa siap bakar kek tu! if not harusla breakfast lunch and dinner wud be that cake kan! owh! im talking about the sicillian orange cake heheh

my all time favourite cake!

i’ve posted the recipe here!

tapikan apa salahnya nak taruk lagi skali kan! kan!  hahaha actually nak panaskan enjin nak update blog yang dah lama terbiar kering kontang nih! haiii tiap hari pasang niat nak update blog but tiap hari jugak tak terupdate! Anyhow i hope after this buleh lah update dengan jayanya ye!

hokkay here’s the recipe!

sicilian orange cake

ingredients

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

250 g caster sugar (i used 200gm)

4 medium eggs

1 1/2 tsp finely grated orange zest

250 gm self raising flour 

85 ml freshly squeezed orange juice ( i used 2 oranges)

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. Greased and line a 22-cm clip-sided round cake with non-stick baking paper. (i used 9” round pan)

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 (my oven 50-55) 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 pan, 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