Sicilian Orange Cake is similar to butter cake, with addition of orange juice. Sicilian Orange Cake is buttery, rich, and delicious.
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!
Sicilian Orange Cake
- 250 g unsalted butter, room temperature
- 250 g castor sugar, (or reduced to 200g)
- 4 medium eggs, (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 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.
Convert to US measurements using this conversion tool.
Rum is optional but do use it for deeper flavor.