Wednesday, October 21, 2009

Sicilian Orange Cake

When I first saw this cake at Almost Bourdain, I immediately wanted to try my hand at it because I adore citrusy scents and flavours. I knew I would love this cake even without tasting it. This is my third time making it, actually :) The previous 2 occasions, I didn't have time to take pictures :(

Sicilian Orange Cake 1

The star ingredient, clearly, is the orange. I used Navel Oranges and they were so sweet and juicy.

Although the recipe called for icing, I skipped it because my family prefers it plain. But still, the cake sans icing was divine. It was rich and moist without being heavy. And the fragrance! Oh, the fragrance was unbelievable!

This cake goes beautifully with tea. One slice is not enough.

Sicilian Orange Cake 2

Here's the recipe which I lifted verbatim from Almost Bourdain.
谢谢 Ellie!

(Adapted from Rick Stein's Mediterranean Escape)
Makes 1 x 22-cm cake, to serve about 8

- 250 g lightly salted butter, at room temperature, plus extra for greasing
- 250 g caster sugar
- 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

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.

5. 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.

Sicilian Orange Cake 3


  1. Wow!! Yours look better tha mine!!!! Look at the straight line cutting thru the cake! Ju, you very talent too. very well done! Beautiful photos as always!

  2. This remind me long time I did not bake this orange butter cake, will try out soon.

  3. love the perspective on that last shot! everyone seems to comment on you knife skills :)

  4. This cake looks great! nice blog you have here... popped over after visiting Anh's blog. Nice to see a 'down south neighbour' here!! :)

  5. Looks fabulous! So are the pictures!

  6. Whoa, so yummy! I can see how moist the cake is simply by looking at the pictures!

  7. Your perfect slicing skills again evident..And the consistency looks sublime.It's beautiful..I like cakes that don't have 101 ingredients..The taste relies on the simplicity !
    Lucky family Ju:)

  8. Ellie: I am flattered and honoured :)

    Ravenous Couple: LOL! I am a femme fatale ... muahahaha!

    Everyone, thank you!

  9. Bellissima questa torta complimenti, appena inizia la stagione delle arance la provo.
    Ciao Daniela.

  10. Wow, great minds must really think alike! Would you believe it if I told you I just printed out Ellie's recipe and am planning to make this cake over the weekend.

  11. An other cake which seems so delicious
    I have to note the recipe !
    The sponge cake was so gorgeous, thanks again for sharing it

  12. Daniela: Avete arance rossa in Italia!

    Jo: Really?! LOL!! Oh, then I better hide my cake because I know you're gonna ace it big time!! :P

  13. What a divine orange cake this is!! Looks so tempting!!!


    PS/ Lucky you with all of those Belgian chocolates,...Which one do you prefer???

  14. This is a spectacular looking cake Ju!
    Love it!

  15. I don't usually have much of a sweet tooth, but that is one beautiful cake!

  16. Oh! Like you I adore citrus flavor, so I am looking at your orange cake and drooling ovet it...looks delicious :-)

  17. I love how neat your cake look. And so moist and delicious...

  18. wow..neat and nice cake

    You using a veri sharp master chef knife? Just curious....

    : >

  19. Wow nice and neat as usual

    are you using a special knife?? Serrated?

    : )

  20. I can tell just by looking at your beautiful photo that I'll love that cake too. Moving it to the top of the "must try" list.

  21. Irene: I use my regular kitchen knife for cutting meat and veggies. Non-serrated :)

  22. oh this looks good, but your pics look even better, gorgeous shots!

  23. OH MY...does this look fabulous! I love anything orange and am thinking how good this would be on my dessert buffet for Thanksgiving!

  24. Cake without icing is most certainly enough. But one piece is never enough! I love cake, and you've enticed me to make this beauty. Great blog; I'll be back!

  25. hi ..
    i really like this blog. may i put in to mine as one of my fave?

  26. Just wanted to let you know that this was a HUGE HIT at our Thanksgiving dinner party last night! Thank you so much for posting!

  27. This is such a flavorful and light cake. I halfed the recipe and bake it in a smaller cake pan for 45mins at 170 Celsius but lowered the temperature to 160 Celsius after 20mins. I also covered the cake pan with aluminium foil as the top appeared to be browning quickly. I crisp icing gives the cake a real character. Can't stop eating it!!!

  28. Hi, I happen to find your blog through Food4Tots and find this simple orange cake. Immediately, I baked it and turned out moist and buttery. And I cannot stomach more than 1 slice. I wonder can I reduce the butter?

  29. Hi, thanks for sharing this wonderful is yummy, very orangy..i cut down the sugar to 180g n it was just nice..not too sweet.


  30. I just tried to bake this and my cake collapsed in the centre! sobs. I do not know where I have gone wrong :( Help!

  31. I made this today and it turn out very moist and soft. I think 250 gm sugar is too sweet so got to omit the icing. I will definitely make this again and would reduce sugar to 200 gm. Because i used a dark pan, i adjusted the temp to 325 deg F / 50 minutes. Thanks for sharing. Your pics are very interesting.

  32. I just made the cake and the center sunk after cooling and wet in the center. When it was just out of the oven, it had a dome shape. But the scewer inserted in center was clean. the cake was great but I'm wondering what happened? May I know what is the weight of your eggs?

    Hope to bake another one next time that looks like yours! They looked sooo tempting!

  33. To add on to my earlier post, I did opened my oven twice to turn the pan, could that have been the reason?

  34. Hello! Want to give this a try but only have plain flour, can I use plain flour instead of self-raising flour? Do I need to add any baking powder? Hope you can advise as I'm new to baking.

    Thank you so much :-)


  35. Hi Cassie, I always make my own self-raising flour. See here:

    However, I also always omit the salt. HTH.