I adore citrusy scents and flavours and came across this highly raved Scilian Orange Cake while surfing the net. The star ingredient is of course the orange and the fragrance is awesome. The use of orange juice does add a citrusy tang and aroma to it. It's actually a very simple recipe, but the result is a buttery and irrestible orange butter cake. This cake is rich and moist due to high content of butter and the generous amount of fresh orange zest and juice.
Sicilian Orange Cake
Recipe Source: Sonia
250g unsalted butter, softened
200g caster sugar
4 medium eggs
grated orange zest from 2 oranges
250g self raising flour
120ml freshly squeezed orange juice
1/2tsp Rum, optional ( worth to add this ! )
1. Preheat oven to 180C. Grease and line a cake pan.
2. Using an electrical beater, cream the butter and sugar until light and fluffy.
3. 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 and rum. Add the flour all at once and mix well, then slowly mix in the orange juice.
4.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.
5.Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.
* Am using 8 inch heart shape pan*