SICILIAN ORANGE CAKE

Hmm... meh tengok kek yang dibuat utk kudap2an kat rumah weekend lepas. Dah lama duk baca kat blog org lain.. setiap blog masak2 yang 'ter'singgah, mesti ada entry pasal kek ni.... I wonder knp berjangkit kek ni aa? Sedap ke? Terklik plak link Rima from Mamafami's blog... lagi dahsyat.. Rima dah byk kali buat...

hmm... tgk dulu pada ingredients... owhh... too simple... so can do lah... prep tak amik masa yg lama pun... i loike this kind of recipe... SO i start baking from 11.00pm... lebih kurang 11.30pm batter dah masuk oven... lebih kurang 12.15 kek dah masak... simple and nice.....

Check out the recipe below. Recipe dlm bhs omputeh yang ku just C&P je dr rumah Mamafami's. Minta izin ye kawan2... nk simpan resipi simple dan sedap ni kat blog ku... terima kasih. (Ku ada bega2 sket resipi asal... tgk text condong adalah hasil kederhakaan ku pd resipi asal...sbb derhaka, kerana stok takde.. )

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 (ku just masukkanzest dr sebiji oren.. about 1 tsp je dapat rasanya)
250 g self raising flour (takde stok... so pakai tpg gandum biasa + 1/2 tsp baking soda)
85 ml freshly squeezed orange juice (dpat 70ml je juice dr sebiji oen yg ada itu... so ku tambah sunquick oren paste sebyk 20ml lagi... heheheh..)

For the icing : (tak buat icing ni... ingat nk drizzle choc cair je... tp itu pun tak buat sbb M.. :-) )
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