*_*Sicilian Orange Cake*_*

Selamat pagi semuanya, sibuk tak hari ini?? Buat Nur disini sibuk juga nak buat persiapan untuk Hari Raya Aidiladha. Semalam ingatkan nak update blog tapi tak terdaya mata dah mengantuk setelah penat buat serunding sambil menonton sinetron Cinta Fitri di SCTV.....hhmmm sama jugalah tu ceritanya banyak berputar belik buat orang stress aje.

Okay lah seperti yang semua tahu Sicilian Orange Cake cukup fofular.....ini kali kedua Nur cuba resipi dari Rima yang pakar membuat kek yang cantik-cantik dan mengoda mata bila melihatnya...dan juga ini kali kedua Nur buat Sicilian Orange Cake ini....pertama kali tidak sempat nak masukkan N3 sebab keknya habis sebelum waktunya...jadi kali ini cepat-cepat Nur masukkan N3.Resipi Nur ambil dari rumah Ika.

SICILIAN ORANGE CAKE - Recipe courtesy of Rima@BiousAtoi

Ingredients

• 250 g lightly salted butter, at room temperature, plus extra for greasing
• 250 g caster sugar>> i used 200g caster sugar but make sure orange juice yg digunakan manis :D
• 4 medium eggs
• 1 1/2 tsp finely grated orange zest
• 250 g self raising flour
• 85 ml freshly squeezed orange juice
• For the icing:
• 125 g icing sugar
• 5 tsp freshly squeezed orange juice

Method:

1. Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
2. Using an electric whisk, cream the butter and sugar together for 4-5 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.
3. 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.
4. 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.