Sicilian Orange Cake Recipe (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
250g unsalted butter, at room temperature
02 -
200-250g castor sugar
03 -
4 medium eggs or 3 large eggs, room temperature
04 -
Zest of 2 oranges
05 -
270g self-raising flour
06 -
120ml fresh orange juice
07 -
½ teaspoon rum (optional)
# Instructions:
01 -
Preheat your oven to 180°C (356°F). Grease and line a 22cm (8.7 inches) round cake pan.
02 -
Using an electric beater, cream the butter with sugar until you get a light and fluffy mixture.
03 -
Beat in eggs one at a time, making sure each egg is well mixed before adding the next. If the mixture looks like it might curdle, add a spoonful of flour with the last egg. Then beat in that lovely orange zest.
04 -
Add all the flour at once and mix well, then slowly pour in the orange juice while mixing until everything is beautifully combined.
05 -
Pour the batter into your prepared pan and bake for 45-50 minutes. The cake is done when a skewer inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with greased aluminum foil. Once baked, let it cool in the pan on a wire rack before unmolding.
# Notes:
01 -
Make sure butter and eggs are at room temperature for the smoothest batter
02 -
When zesting oranges, avoid the white pith as it can make the cake bitter
03 -
Beat butter and sugar until very light and fluffy for the best texture
04 -
Let the cake cool in the pan for 10-15 minutes before unmolding