And this is also what happens when you try to photos on a rainy day morning! high noise level sigh... nothing seems to go my way recently =(
But lets ignore the photos and surface willya? The interior will capture your attention that's for sure.
As quoted by Ellie of Almost Bourdain:
"This is the best orange cake i have tasted so far".Excerpt from Almost Bourdain by Rick Stein:
"As Jill says, it has to be the richest, moistest, butteriest and yet lightest orange cake in the world".
And i agree totally, this Sicilian Orange Cake is by far the most delicious cake i ever baked and tasted.
Give this cake a chance to work its magic on you like it did on me.
I'm submitting this to Aspiring Bakers #5 Fruity March (March 2011) hosted by Jess of Bakericious.
Sicilian Orange Cake
(adapted and modified from Ellie of Almost Bourdain)
250g unsalted butter, softened
250g caster sugar (reduced to 200g but still find it sweet so adjust to your own liking)
4 medium eggs (i used 3 large eggs)
1 1/2 tsp finely grated orange zest (increase to zest of 2 oranges)
250g self raising flour (increase to 270g due to the addition of orange juice)
85ml freshly squeezed orange juice (increase to 130ml)
- Preheat oven to 170C. Grease and line a 22cm round cake pan.
- Using a electrical beater, cream the butter and sugar until light and fluffy.
- Beat in the eggs, 1 at a time, beating well after each addition, 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 well, then slowly mix in the orange juice.
- Scrape the batter into the prepared pan and bake in preheated oven for 45-50mins or until a 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 aluminum foil.
- Leave the cake, in the pan, to cool on a wire rack, then unmold and place it on a serving plate to cool completely before serving.