If you’re looking for an easy bake for an afternoon tea or weekend treat this is the one for you. It’s pretty hassle-free, no buttercream, no piping, no whisking! This cake is one of the best recipes I have come across. The finished product is so moist, no matter what kind of baker you are, and so delicious. If you’re a lemon drizzle fan, you have to give this a go!
Sicily is actually a destination I have visited twice in the past few years with my family. It’s a beautiful place, which has a rich history and fantastic views. The people are friendly, welcoming and helpful and the food is even better. From authentic pasta dishes to plates of the best-cooked fish. The capital, Palermo is also an incredibly pretty city. The city is full of Norman buildings, fascinating architecture with the palace being one of the most spectacular. Not far from Palermo amongst the hills is the Church of Palatina. I’m not a religious person, but this place blew me away. It was a Goosebump moment. It’s the only church which has ever really had an effect on me. The place is covered with gold images and religious scenes. Overall it’s a church you will never see anywhere else. That was only a quick summary of Sicily for those interested- I would highly recommend it as a place to holiday!
Now back to the cake! The baking time is a little long but it is worth the wait. The recipe is adapted from Rick Stein’ Mediterranean Book. The cake has always had fond memories for me, my Mum made it for my charity cake afternoon, and I remember her making it for me to take back to University. It was the best treat to take back.
- 250g Unsalted Butter/Margarine
- 250g Caster Sugar
- 4 Medium Eggs
- 250g Self Raising Flour
- 1 ¼ teaspoons Orange Zest
- 80ml Freshly Squeezed Orange Juice
- 125g Icing Sugar
- 8 Teaspoons Freshly Squeezed Orange Juice
- Preheat the oven 170 degrees. Line and grease a 22cm cake tin with baking paper.
- Cream together the butter and sugar using an electric whisk/spoon
- Add the eggs in one at a time, before adding in the last put a tablespoon of flour into the mix, this makes sure it doesn’t curdle.
- Add the Orange zest and whisk in
- Slowly add the Orange juice and until well combined.
- Pour into the cake tin and put in the oven to bake for 40-50 mins, keep an eye on it, if it starts to brown early loosely cover it with tin foil. To tell if it’s been baked stick a skewer in and if its done it will come out clean.
- Leave to cool down for 15 mins before attempting to take it out the cake tin. The baking parchment will need more cooling down before taking off.
- To make the icing sift the icing sugar into the bowl then add the orange juice. Mix well until it can be spread onto the cake.
- Leave the cake on the wire rack and put a plate underneath to allow the excess icing to drop down.
- Pour the icing onto/around the cake and lightly try spread it around. I used a back of a teaspoon. Don’t press too hard or crumbs from the cake will spread with it! Let the icing drop down on the cake too.
- Transfer the cake to a serving plate and enjoy!