It’s the Father’s Day weekend and I am sure many of you will be celebrating the special day.
I always think that Father’s Day is way underrated compared to Mother’s Day.
I personally think that fathers give as much as mothers, if not more.
They are out working, making a living to support the family, and when they come home, they have to play with the kids and help out with the chores.
I have the world’s best father at home (Mr. Rasa Malaysia), and my son is very lucky that he has a wonderful father.
I am blessed that I have someone whom I can “unload” my son to in the evening and on the weekends. It’s really precious.
Anyway, I digress.
When I saw this Sicilian Orange Cake on my friend CP’s Facebook, I knew that I had to tell her to share this Sicilian Orange Cake recipe with me.
Sicilian Orange Cake tastes like butter cake, with an addition of orange juice.
I love my butter cake recipe a lot, but the orange juice does add a citrusy tang and aroma to it.
The end result is this beautiful and pleasing Sicilian Orange Cake that is very hard to resist.
This weekend, why don’t you surprise your father by making a cake for him.
Cakes are not only for Mother’s Day, but can be a great surprise for your father.
The recipe is in metrics measurement, but you can use my conversion tool to convert to US measurement.
However, for the best results, please follow the exact recipe below.
Have a great Father’s Day weekend!
How Many Calories per Serving?
This recipe is only 406 calories per serving.
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Sicilian Orange Cake
- 250 g unsalted butter (room temperature)
- 250 g castor sugar (or reduced to 200 g)
- 4 medium eggs (or 3 large eggs)
- 2 grated oranges zest
- 270 g self raising flour
- 120 ml freshly squeezed orange juice
- 1/2 teaspoon Rum (optional)
- Preheat the oven to 180°C (356°F). 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 the 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This recipe is a winner! Easy to make n incredibly delicious. I used mandarin oranges which is sweeter and the skin is not bitter at all. Cut sugar to 200g as advised. Everyone loved it. This is going to be my CNY cake every year!
Thanks Bee for sharing this winning recipe!
Found this searching for Brazilian Orange Cake…as it’s Ivan Lins’ birthday today. Looks wonderful and hope to try soon!
Can i add cocoa n make it a chocolate orange cake? If yes, how much to add? Thanks.
My mum likes to bake so I added your website to her iPad. She can only understand simple English but she managed to make the cake with great success. Thanks
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.
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.