Tuesday, November 16, 2010

Sicilian Orange Cake

Sana-sini orang sibuk buat kek ni
aku pon tak nak tertinggal gak
Kebetulan semua bahan ada..jadi on je la
buat dlam loyang tu..tak buat topping pon
sedap la kek ni. pertama kali buat
terus jadi.tu yang suka sangat
Buat 2 adunan untuk bawa p jamuan

Izinkan kita copy & paste kat sini
Sicilian Orange Cake
Sumber : Rima
250gm lightly salted butter, at room temperature, plus extra for greasing
250gm caster sugar
4 medium eggs
11/2 tsp finely grated orange zest
250gm SRF
85ml freshly squeezed orange juice
For the icing
125 gm icing sugar
5tsp freshly sgueezed juice
  • Preheat the oven to 170C. Grease & line a 22cm clip-sided round cake with non-stick baking paper.
  • Using an electric whisk, cream the butter & sugar together for 4-5 minutes until very pale. Beat in the eggs, one at time, beating very well betwen 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 well, then slowly mix in the orange juice.
  • Spoon the mixture into the prepare tin and bake on the middle shelf of the oven for 45-50 minutes or until a inserted into centre of the cake, comes out clean. If 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 consistensy.

Spread it over the top of the cake, letting it drip down the side, and leave to set. Serve cut into slices and store any leftovers in an airtight container.

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