February 13, 2011

Sicilian orange cake

In the making...

ermmmm....ni la hasil kek (butter cake) yg paling gempak yang pernah aku hasilkan..Alhamdulillah, kalo resepinya ok, ok la jadinya...resepi orange kek ni aku dapat dari blog lovetocook...tqvm Love...sblm ni penah buat resepi dari ofismate, hasilnya tk begitu memberangsangkan...bila dpt resepi ni, rasa excited sngt nk mencuba...

seriously, cake ni sedap sangat...gebus...rasa cam kenyal2 cam tu...ermmmm camane nk describe rasa dia yer...hanya orng yg penah makan jer yg tahu camane rasa orange kek ni...ekekeeke....

so inilah kek behday utk kami pada tahun ni....tk de deko2 pong tk kisah lah...dh tk heran ngan kek deko2 nih (eksyen la sgt)....syukur...anak2 ske makan...tk tunggu sejuk dah dipotong dan ngap masuk mulut....hehehe

resepi diattach kt bawah yerr...

SICILIAN ORANGE CAKE (adapted from Rick Stein's Mediterranean Escape)
Source ~ Ellie from Almost Bourdain

Ingredients :~
• 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

Method :~

1. Preheat 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.

1 comment:

kak Erna said...

SH..tengok gambar aje pun dah tau sedap..

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