As you may have gathered from my last post, I’m not exactly right on top of the world right now. Flu-ey, and just a bit overworked, and just a bit jetlagged, so overall I’ve been pretty grouchy for the past few days. Also whiny, evidently. But after writing yesterday’s Raita post, I decided I wanted cake.
I’m pretty stubborn, when I decide to do something I generally steamroll right ahead, knocking any other plans (or people, or ideas) to the wayside. Kinder people call it determined, but let’s be honest here, I’m just plain stubborn. Like a small, female, bull.
I haven’t made cake for what feels like ages.
Also, what could be a more cheerful cake than Sicilian orange cake with vanilla icing? It was one of those spontaneous things I just decided that I wanted when I typed the words “A slice of cake and a cup of tea”.
I made a plan: go into work, work like a crazy hamster on a spinning wheel, finish a whole day’s work by 3pm, and then leave to bake my cake. Yay for plans!
It almost worked, I got out by 4, and managed to bake the cakes but not ice them by dinnertime. I left them sitting in the fridge until the next day. It’s ok, apparently that makes them easier to ice, I read somewhere. And I got to eat orange cake crumbs. And the house smelled pretty strongly of orange (so I’m told, I can’t smell anything at the moment. Don’t worry I washed my hands before baking).
On an unrelated note, I had a very nice conversation with a shorthaired jack russel terrier outside the local corner shop after buying oranges and eggs. She was walking around in circles outside the shop by herself, so I leant over to talk to her. “Hello doggy, what’re you doing here by yourself?” I said. “You shouldn’t be out here by yourself. How did you manage to get here? What are you doing?” Quite loudly and in a normal speaking voice, I should add.
I was about to ask her whether she came to buy groceries, and how she was going to carry the bags home, when I realised the owner was right behind me. He probably thought I was a nutter. I kinda am. I scuttled away after that to make cake.
This is the most orangey and moist orange cake I’ve found so far. It’s perfectly nice without the icing, I just happened to want icing too. But, I can’t give you the icing recipe because it was given to me by the very nice person who runs Snowdrop Cupcakes in Manchester – sorry!*
Caking notes: I did a gluten free version, the normal version is more spongey and lighter in texture. It’s the same recipe, I just swapped out the flour for GF flour.
More caking notes: this time I thought it was a bit sweet, and I’ll be reducing the sugar to 200g next time. Also, make sure to use sunkist oranges, the cake tastes better with a sour orange. I might also try making an orange syrup next time to add before icing, to try and sour it up even more. I’ll let you know how that goes 🙂
Sicilian Orange Cake with Vanilla Icing
Taken from Gourmand, a site which sadly doesn’t seem to be on the internet anymore. I traced the recipe back from there to Almost Bourdain, which has also stopped publishing. Luckily Google had a cached copy, I thought I’d lost a yummy recipe. You can live here now Mr Cake! All credits to the Almost Bourdain blogger, but I can’t seem to link them because the website is offline. Though I did change up the recipe a bit.
250g salted butter – bring it to room temperature so you can cream easily
220g caster sugar
4 medium eggs
1.5 tablesp finely grated orange zest – I measure the juice first, then take the entire orange’s worth of zest that produced that juice. So, if I used half an orange for the juice, I take the whole orange’s worth of zest. Not very scientific clearly.
250g self raising flour- I used gluten free all purpose flour and 1 teasp of baking soda, sifted
85ml freshly squeezed orange juice
Oven temperature: 170 degrees C
Makes an 8 inch cake. I made 1.5x, so had 2 smaller bar cakes. Line your tin with baking paper if using a round tin.
- Cream butter and sugar until very pale (4 to 5 minutes).
- Beat in the eggs, one at a time. Add a spoonful of flour with the last egg to prevent curdling.
- Mix in the orange zest.
- Throw in the rest of the flour at once, and mix well.
- Slowly mix in the orange juice.
- Bake 45-55 minutes in the oven, or until a skewer comes out clean. If it browns too fast, cover it with a bit of foil.
Edit: tried this with 200g raw sugar, still too sweet! I’ll reduce further and let you know how it goes.
* If I know you, ask me.