Sicilian Orange Cake
Sicilian Orange Cake is similar to butter cake, with addition of orange juice. Sicilian Orange Cake is buttery, rich, and delicious.
Adapted and modified from j3ss kitche3n and Nasi Lemak LoverServings: 10 people
Calories: 406kcal
Equipment
- skewers
Ingredients
- 250 g (8 oz) unsalted butter room temperature
- 250 g (8 oz) castor sugar or reduced to 200 g
- 4 medium eggs or 3 large eggs
- 2 grated oranges zest
- 270 g (9½ oz) self raising flour
- 120 ml freshly squeezed orange juice
- 1/2 teaspoon Rum optional
Instructions
- Preheat the oven to 180°C (356°F). Grease and line a 22cm (8.7 inches) 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.
Notes
Convert to US measurements using this conversion tool.
Rum is optional but do use it for deeper flavor.
Nutrition
Serving: 10people | Calories: 406kcal | Carbohydrates: 46g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 28mg | Sugar: 26g