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Sicilian Orange Cake http://rasamalaysia.com/sicilian-orange-cake-recipe/
June 13th, 2013 23 Comments

Sicilian Orange Cake

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Sicilian Orange Cake

Makes 1 cake | Prep Time: 30 mins | Bake Time:45-50 mins
Adapted and modified from j3ss kitche3n and Nasi Lemak Lover
Contributed by: CP Choong

Ingredients:

250g unsalted butter, room temperature
250g castor sugar (reduced to 200g)
4 medium eggs (3 large eggs)
Grated orange zest from 2 oranges
270g self raising flour
120ml freshly squeezed orange juice
1/2 tsp Rum, optional

Method:

Preheat the oven to 180C. Grease and line a 22cm round cake pan.

Using a electrical beater, cream the butter with sugar until light and fluffy

Beat in eggs, one at a time, beating well before each addition, if necessary adding a spoonful of flour with the last egg to prevent mixture from curdling.

Beat in orange zest. Add the flour all at once and mix well, then slowly mix in the orange juice.

Scrape the batter into the prepared pan and bake in the preheated oven for 45-50 minutes or until skewer inserted into the center of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminium foil.

Leave the cake in the pan to cool on a wire rack, then unmold and serve.

Cook’s Notes:

Convert to US measurements using this conversion tool.

Rum is optional but do use it for deeper flavor.

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23 comments... read them below or add one

  1. Raymond Deou via Facebook says:

    What sort pan did you use for this recipe to look like that? Could I just use an average round or square pan?

  2. Tech says:

    Hi Bee,

    Loves your site and of course your recipe. Just wondering if you have any recipes meant for diabetic person?

    Thanks

  3. yummie perfect! Looks so moist to

  4. Decadence! And I absolutely love the shape of this cake. So festive :)

  5. Leslie says:

    This recipe looks FANTASTIC. All your pictures are always so beautiful. Can’t wait to make it!

  6. Edie Layland says:

    The cake looks so tempting! Thanks for the recipe. And I agree with your thoughts about dads, they do so much for their families.

  7. Cindy says:

    I’ve got the conversion to North American measurements ok for the butter as a pound is 2 cups, but I’ve never used a weight measurement for sugar. Would this be approximately a cup as well?

  8. Agnes Ma says:

    In 4th paragraph could you pls explain:
    1. The method of adding the flour to the butter & eggs mixture? Do you mean to use the beater? If so, in what speed? Or do you mean to fold the flour in with a rubber spatula?

    In the same paragraph, how to mix in the orange juice? To use the beater again or mix in by hand?

    Thanks.

  9. Baquist says:

    Bee, this looks absolutely fabulous! I’m curious how you got the slices that shape; did you use a bundt pan? Going to try this this weekend.

  10. G’day Your cake looks GREAT, TRUE!
    Love the staging of the photo; very appealing too!
    Cheers! Joanne

  11. Paula says:

    Can you please put in the recipe what 270 grams of flour is equal to in cups? The same with 259 g butter? I would love to make this cake but its not possible with the recipe like this..

  12. mooseworks says:

    Is this cooked in a large or a smaller sized bundt pan – not sure what a 22 cm cake pan is in US terms. I will google it to see – but it looks so pretty in bundt style – will make tomorrow one way or the other because it looks so yummy.

  13. Cleo says:

    Is your book done in metric or do you have a version for us dumb Americans?

  14. Markus says:

    Use a scale, anyhow much faster and easier than cups. Or simply google gram butter cup and you’ll get the answer 250g = 1.1 cup(us)or 1.04cup metric. Trad oven has a great conversion tool. The cake looks great, the recipe is very close to one I have used and turned out great.

  15. Jayne says:

    I love mixing up flavours for butter cake too. One of my favorites is marble pandan cake. I love orange very much too. My dad would enjoy this is I made it. I think I shall, maybe next week.

  16. S says:

    I made this cake last week when u posted it. It keeps very well, and gets richer in flavour each day. I also reduced the sugar as the icing added to the sweetness. Didn’t use the rum as I didn’t have any, but I’m sure it would enhance the flavour even more. It’s an easy cake to make and well worth the effort. – Will add rum next time!

    • Jane says:

      S, read your comments about the cake and how moist and how
      the flavour improved the next day. What type of pan did you use? I would like to use a bundt pan if possible
      Thanks

  17. Carol says:

    where is the recipe for the icing? Could I substitute lemon juice for the orange juice? Would you still suggest the rum in that version?

    • Carol Ann says:

      Hi Carol I have made this type of icing several times, it is just a glaze, a mixture of liquid and icing sugar. You can use water but many times it is lemon juice. Or vanilla and water. In this recipe the perfect match would be orange juice! There is a very good video on YouTube called “How to make vanilla glaze” by about.com. Just substitute orange juice for the milk and vanilla. Hope this is helpful.

  18. Xin says:

    Hi anyone knows how to substitute the self raising flour in this recipe with plain flour? How much baking powder & salt to add?
    Thanks!

  19. Marjie says:

    250g (or 1.1 cups or 8.8 oz. or 17 Tbsp.) unsalted butter, room temperature
    250g (or 1.1 cups or 8.8 oz.) castor sugar (white sugar) (reduced to 200g (or 7.1 oz. white sugar)
    4 medium eggs (3 large eggs)
    Grated orange zest from 2 oranges (4 Tbsp. of zest)
    270g (or 1.14 cup or 9.5 oz.) self raising flour*
    *To make self rising flour (1 cup regular flour; 1½ tsp. baking powder; ½ tsp. salt= 1 cup self rising)
    120ml (1.1 cup or 9.5 oz.) freshly squeezed orange juice
    1/2 tsp. Rum or Rum extract, optional

    Preheat the oven to 180C or 356F. Grease and line a 22cm (8 inch) round cake pan.

    Using a electrical beater, cream the butter with sugar until light and fluffy.

    Beat in eggs, one at a time, beating well before each addition, if necessary adding a spoonful of flour with the last egg to prevent mixture from curdling.

    Beat in orange zest. Add the flour all at once and mix well, then slowly mix in the orange juice.

    Scrape the batter into the prepared pan and bake in the preheated oven for 45-50 minutes or until skewer inserted into the center of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminum foil.

    Leave the cake in the pan to cool on a wire rack, then unmold and serve.

  20. Katrucia says:

    Thanks for the recipe. I made this cake during the weekend. I also reduced the sugar even though I did not put any icing on the cake. It was easy to prepare, the aroma was superb. Yummy is probably not the right word to describe … I will definitely recommend this recipe to my friends.

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