SICILIAN ORANGE CAKE

salam bersiaran kembali..waduh kat 10 hari kita berhibernasi ek...uish bukan titun tau tp tuanrumah biziii memanjang!! terimakasih wat para pengunjung yg tak jemu2 berkunjung ke sini ye!..minta maaf bebanyak sbb x sempat nk membalas kunjungan korang..insyaallah ada masa nnti..kita akan merewang kt umah teman2 pulak ye!! okayla jom kita layan kek oren sicilian yg dh fofular seantero benua..seme geng dh try wat kek nih..tp owg selayang asik kempunan baru arini dpt merasa keenakan kek nih..mmg sedap banget!! so soft & moist..i liiikee! sumber asal dari rima (she got this recipe from almost bourdain blog..menurut rima by far this is the best orange cake she has ever tasted & i totally agree with her 100%..hehe!) anyway resipi nih kita cnp kt dapur mamafami..a million thanx to both for sharing this marvellous recipe..

SICILIAN ORANGE CAKE
Source : Rima

Ingredients :

250g butter, at room temperature, plus extra for greasing
250g 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
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 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.