Lately I’ve started baking again. But it’s just basic, no-fuss cakes like butter cakes.
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!
Sicilian Orange Cake recipe
(makes 1 x 8-inch square cake)
finely grated zest from 1 large navel orange or 2 regular-sized oranges
- Preheat oven to 170°C. Line and grease an 8″ x 8″ square cake tin.
- Beat butter and sugar together (creaming method) till pale and fluffy.
- 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.
- Mix in grated orange zest.
- Alternately fold in flour and orange juice (I did this in 4 batches).
- 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.
- Leave the cake, in its tin, to cool on a wire rack. Unmold, cut into slices and serve.
- You could also use a 22-cm round tin (about 8.5-inch in diameter) instead of 8-inch square tin.
- The original recipe uses 250 grams of sugar. I reduced the amount as we prefer it not so sweet.
- 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.
- 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).