Sunny Orange Cake

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.

  1. Cream butter and sugar until very pale (4 to 5 minutes).
  2. Beat in the eggs, one at a time. Add a spoonful of flour with the last egg to prevent curdling.
  3. Mix in the orange zest.
  4. Throw in the rest of the flour at once, and mix well.
  5. Slowly mix in the orange juice.
  6. 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.

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