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Sicilian orange cake

Aug 28th, 2012 by

Lately I’ve started baking again. But it’s just basic, no-fuss cakes like butter cakes.

Slices of sunshine!

Came across this highly raved Sicilian orange cake recipe when surfing the net. Apparently, it was all the rage in the baking blogosphere way back in 2009.

It’s actually a very simple recipe, but the result is a wonderfully buttery and delightfully citrusy orange butter cake.

Due to high content of butter, the crumb is moist and soft. But its richness is offset by a generous amount of fresh orange zest and juice.

The original recipe has icing, but I omitted that because our family aren’t fans of icing. This cake tastes just as fabulous in its naked glory, and keeps well too!

Buttery and citrusy orange cake.

Original recipe source from Almost Bourdain

Sicilian Orange Cake recipe
(makes 1 x 8-inch square cake)

250 g lightly salted butter, softened at room temperature
200 g caster sugar
4 medium eggs
250 g self raising flour, sifted
finely grated zest from 1 large navel orange or 2 regular-sized oranges
120 ml freshly squeezed orange juice
  1. Preheat oven to 170°C. Line and grease an 8″ x 8″ square cake tin.
  2. Beat butter and sugar together (creaming method) till pale and fluffy.
  3. Add 1 beaten egg to the mixture one at a time, beating thoroughly till well incorporated. If the mixture starts to curdle towards the last egg, beat in a tablespoon of flour to prevent curdling.
  4. Mix in grated orange zest.
  5. Alternately fold in flour and orange juice (I did this in 4 batches).
  6. Pour mixture into cake tin. Bake in preheated oven for 50-55 mins, or until a skewer comes out clean when inserted into centre of cake.
  7. Leave the cake, in its tin, to cool on a wire rack. Unmold, cut into slices and serve.
Notes:
  1. You could also use a 22-cm round tin (about 8.5-inch in diameter) instead of 8-inch square tin.
  2. The original recipe uses 250 grams of sugar. I reduced the amount as we prefer it not so sweet.
  3. The original recipe uses 85 ml of orange juice, but I upped the amount to make it more moist and orangey. You could reduce the amount if you find the cake too wet.
  4. I used 1 very large navel orange, and it was sufficient to yield the required amount of zest and juice.

The images in this post were captured with Sony Cyber-shot DSC-HX200V (review unit from Sony Singapore).

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Posted in Recipe: Cakes, Cookies, Pastries, Desserts

5 Responses to “Sicilian orange cake”

  1. Michelle Chong says:
    August 29, 2012 at 12:01 AM

    Can we use cake cup instead of cake tin ?? Do we need to reduce the baking time ??

    • Julia Khoo says:
      September 3, 2012 at 11:50 AM

      Hi Michelle,

      I’ve not tried baking this as cupcakes, but I suppose you could. Definitely have to reduce baking time as cupcakes take a shorter time to cook.

  2. Jo says:
    August 29, 2012 at 1:39 AM

    Try find a recipe with ground almonds in it, I find it makes a much better cake. I have one but it is in a italian cookbook. The crumb holds it shape but is more crumbly and you can reduce the butter content a bit.

    @michelle chong As with all cakes, yes reduce the baking time and poke a skewer through to check if done. If the skewer comes out clean it is done.

  3. Sicilian Orange Cake recipe « Pegz8 Recipes Site says:
    August 30, 2012 at 3:43 PM

    [...] Description: http://aromacookery.com/2012/08/28/sicilian-orange-cake/ [...]