Pagi ni pun I dont intend to write panjang2, just wanna tulis a short entry sebab I'm running late. The girls bangun lambat, mak dia pun bangun lambat, with so many things to do termasuk la nak siapkan their breakfast, so, I dont have a choice. Dah ler kejap lagi nak exercise.
Today is going to be week 7 of me exercising and dieting. And starting from today, I'll revamp what we eat coz aku nak try low calorie diet macam K.Min buat. I wanna see progress this week. I hope to see it. Kalau takde drop on the weighing scale by end of this week, memang nangis la aku.. huhuhu.. I've gained weight last week. I think the weight gained came from muscle mass. I know, I'm supposed to be happy coz I'm shrinking, but I'm not! huwaaaa... sedih sedih.. especially bila tengok pinggang K.Min yang kecik tu.
Eh! aku ni lari topic pulak. Back to the girls' baking class. We baked Sicilian Orange Cake. But this time, I bake them in cuppies.
The recipe (source : Ellie)
Thank you Rima for introducing this delicious recipe, I can never get enough of it.
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
220 g caster sugar ( I reduced the 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.