Sedih betul this time. Selama ni, Makcik Ton takde jugak, but at least kat rumah mak aku. So kalau penat, boleh suruh dia datang for 1-2 days. Now that she's in Kuantan, aku terpaksa la sabar for another month before Makcik Ton can assist me with housework.
Oleh kerana itu jugak, aku terpaksa memujuk diri aku dengan buat Sicilian Orange Cake. Tapikan, the bottom burnt a bit sebab aku was in a hurry. I saw this cake kat Rima's. Bila tengok cake tu, terus jatuh cinta. The truth is, aku takde la minat sangat membaking ni. Aku prefer masak lauk pauk sebab senang. But lately ni, sejak dua menjak relationship aku dengan oven aku yang buruk tu makin baik, jadi rajin pulak. Aku believe, in order to bake successfully, we need to have a good relationship with our oven. Dulu, oven aku tu a bit degil, hard to understand. But I guess, as it grew older, it became wiser and more tolerant... hahahha.. OK! back to the cake.
Hasilnya... (thx Rima & Ellie for the wonderful recipe)
The glaze was a bit runny. The cake was marvellous! except for the burnt bottom
I love this cake, and like Rima, will definitely bake it again and again and again.Ellie)
Sicilian Orange Cake Recipe
(Adapted from Rick Stein's Mediterranean Escape)
Makes 1 x 22-cm cake, to serve about 8
250 g lightly salted butter, at room temperature, plus extra for greasing
250 g caster sugar
4 medium eggs
1 1/2 tsp finely grated orange zest
250 g self raising flour
85 ml freshly squeezed orange juice
For the icing:
125 g icing sugar5 tsp freshly squeezed orange juice
- Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
- Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
- Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
- 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 it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.