SICILIAN ORANGE CAKE

Dah beberapa kali beli oren asyik habis dimakan cam tu jer.., x berbuat juga kek ni..!

semalam beli lagi jadi sebelum oren tu habis lagi maka cepat2 ler mengodeh.. sbb nak mencuba sgt kek ni nengok2 ramai juga yg dah mencuba..

Copy2 dari umah Dek Ika nun di Siam

****************************

SICILIAN ORANGE CAKE

Ingredients
250 g lightly salted butter, at room temperature, plus extra for greasing
250 g caster sugar>> i used 200g caster sugar but make sure orange juice yg digunakan manis :D
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