Sicilian Orange Cake

The talk of the blogs and the sensational cake from the famous Rima..most already tried this cake..and most are happy with it..Teruja, with all the feedbacks, I tried it the other day...ermmm, when the cake was still baking the smell of the orange aroma, made the house fresh and emit the smell of belacan in the kitchen..kakaha..as soon the cake was bake, let it cool for while, I cannot tahanlah....quickly snap a few shots and ngap a slice into my mouth...waduh2!!! Tijah!!(Ika jangan tersedak pulak ya)
..so lembut and Rimaaaaaaa, you know what this cake is so sedap lah!!!..memanglah akan ku buat lagi kek ni!!..The life span of this cake did not reach 24 hours as it was gone right under our noses..!!!!hehehe..

As usual, I have to reduce the sugar, for my parents sake..and they also love it very much!!
Eh! Marsya pun sukalah cake ni!!...So Rima, I minta izin post the recipe here too ya..Thanks too for sharing.dear!

Ingredients

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

250 g caster sugar-(Ayu used only 190g)

4 medium eggs

1 1/2 tsp finely grated orange zest ( Ayu added 1 whole orange zest)

250 g self raising flour

85 ml freshly squeezed orange juice-(Ayu used sunquick)

For the icing:-(Ayu didnt do this)

125 g icing sugar

5 tsp freshly squeezed orange juice

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(Ayu whisked for 15 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.

Sources:-From bisousatoi.com.