MAMA'S SICILIAN ORANGE CAKE RECIPE

Afternoon, Earthlings!

Well, let's get down to it, shall we?

So, Sicilian Orange Cake. 

LEVEL OF DIFFICULTY : (2/5)

Here's a little bit info about the cake.

The Sicilian cake called cassata is arguably the most famous sweet of Sicily. Cassata is today a complex cake of layered liqueur-soaked genoise interspersed with sweetened ricotta cheese, fruit preserves and jellies surrounded by marzipan and decorated with Baroque garnishes and flourishes of marzipan fruits, rosettes, flowers, and curlicues. Cassata probably originated as a simple egg, sugar, and ricotta cheese cake,

This cake got me hooked even after so many times of baking.

SOC distinct characteristics:

1. REALLY REALLY Soft
2. THE PERFECT LEVEL of Sweetness
3. Addictive

PERFECT FOR TEA, PERFECT FOR GUESTS and absolutely 

the PERFECT GUILTY PLEASURE <3

THIS IS MY MAMA'S RECIPE. 
KUDOS TO HER FOR THE SOFTEST, FLUFFIEST, LIGHTEST CAKE. 

INGREDIENTS

FOR THE CAKE:

1. 250 g of salted butter
2. 200g of caster sugar
3. 2 teaspoons of grated orange zest
4. 4 medium sized eggs
5. 250 g of self-raising flour
6. 85 ml of freshly squeezed orange juice

FOR THE ICING

1. 125g of icing sugar
2. 5 teaspoon of freshly squeezed orange juice

THE SIMPLE STEPS

1. Preheat that faithful oven, up to 170 degree celsius. That's 443.15 K, peeps.
2. Grease the pan and place non stick baking pan sheet.  (I use bundt pan- so pretty! Lightly butter it up and sprinkle limited amount of flour. Pat the bundt pan over the sink to remove excess flour)
3. Beat 250 g of salted butter and caster sugar until pale. That should be around 4~5 minutes. Beat the eggs into the mixture ONE BY ONE NOT ALL 4 OF THEM AT ONCE

   

   Beat the mixture until it is fluffier than a bunny

   
   
4. Add grated orange zest and pour all of the flour into the mixing bowl.

This is the part where your kitchen smells umph

5. Pour the freshly squeezed juice. 

6. Mixed lightly using the spatula.

7. Pour the mixture into your pan! Knock the pan lightly a few times on the kitchen table to make sure the mixture is evenly distributed at all parts of the pan. 

Remember, knock your pan lightly for a few times

8. Bake the cake for 170 degree celsius for 40 - 50 minutes. It only takes 40 minutes for me. But ohh well, one to each own.

(1/40 MINUTES)

After 40 minutes in the oven

As you eagerly wait for Sicilian Orange Cake that now has filled your kitchen with mouth-watering aroma, let's do the icing.

1. Pour 125g of sieved sugar into a bowl.
2. Add 5 tsp of orange juice.
3. Voila! You done. My icing is not very thick so it is not that obvious in pictures (the way I love it because it is sweet already for me and I have sweet tooth)

THE RESULT

Your sicilian orange cake is ready! I'm in love! Thanks mama <3

BON APPETITE, MES AMIS!