Sicilian Orange Cake

Assalamualaikum dan Salam Sejahtera...

Suka tak dengan bau buah oren? Sedapkan..segar je baunya. Disebabkan banyak buah oren kat rumah, maka saya pun nak juga mencuba kek oren Sicilian ni. Resepi asal dari Kak Rima (anaknya comelnya!) yang saya jenguk-jenguk dari dapur Kak Ayu, Ika, Kak Ummi Kuantan dan Kak Inahar..tu je yang saya ingat. Resepinya agak mudah..tapi untuk saya yang guna tenaga putaran tangan yang tak sampai tahap gaban ni memang penat sikit la..dan tekstur keknya mungkin tak semantap jika menggunakan mixer. 

Sebenarnya kek ni nak makan-makan dengan family je..tapi sebab tak tahu nak bawa apa untuk majlis doa selamat malam kelmarin tu jadi saya pun bawalah sikit..HB kata bawa je kek ni tak payah buat yang lain..Hihi. Terima kasih kepada Kak Rima yang sudi berkongsi resepi ni dan saya minta izin untuk copy and paste dari dapur Kak Ayu ye..
 

SICILIAN ORANGE CAKE
Resepi : Rima

Ingredients
250 g lightly salted butter, at room temperature, plus extra for greasing
250 g caster sugar-(Ayu used only 190g)
4 medium eggs
1 1/2 tsp finely grated orange zest ( Ayu added 1 whole orange zest) - SAYA PUN
250 g self raising flour
85 ml freshly squeezed orange juice- SAYA TERLAJAK PERAH SAMPAI 100ml

For the icing:-
125 g icing sugar
5 tsp freshly squeezed orange juice

Method:-
Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper. - SAYA GUNA YANG SEGI EMPAT SEBAB SENANG NAK BAHAGI2KAN..

Using an electric whisk, cream the butter and sugar together for 4-5 minutes (Ayu whisked for 15 minutes) until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.

Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.

For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.

Sumber : Kak Rima - bisousatoi.com