Sicilian Orange Cake
(original recipe with exact measurement from Rima's home. I converted the measurements for me who doesn't own a weighing scale!)
Cake250g butter (one pack)
1 cup caster/fine sugar
2 cups self rising flour
4 eggs (grade A or B- I use A)
Orange zest from 1 orange - finely grated
half cup freshly squeezed orange juice
half cup icing sugar
about 5 tablespoons freshly squeezed orange juice
1. Cream butter and sugar until very pale. Beat in the eggs, one at a time, beating very well between each one.
2. Beat in the orange zest.
3. Add flour all at once. Mix well using wooden spoon.
4. Slowly mix in the orange juice.
Spoon the mixture into the prepared tin, bake on the middle shelf of the oven for about 45-50 minutes (my oven-40 minutes, 160deg C)
After about 20 minutes, I cover the top of the cake with a sheet of aluminum foil (loosely)
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 over the top of the cake, letting it drip down the sides, and leave to set.