When I asked my step-father what kind of cake he wanted for his birthday this year, he answered with ‘Orange’. Descriptive, right? I knew what he was thinking though, he wanted something akin to an Orange Madeira Cake. Honestly, I’m not a huge fan of the texture of a Madeira Cake, so I made something similar in flavour but without the paste like texture I find Madeira cakes take on when you’re eating them. And of course it was orange – I had met the extensive criteria list.
I’ve previously mentioned my lack of baking prowess, this clearly does not hinder me trying and I was pleasantly surprised at how well this recipe turned out. I can only conclude that it is idiot proof. Feel free to try it out and prove me wrong.
If you don’t have delightful mini spring-form cake tins I suggest you get some, they are adorable. Imagine them holding mini cheesecakes. I promise you cheesecake in them. One day. Seriously though, if you don’t have them you can bake this cake in the more traditional bundt tin or in mini bundt tins (time adjustments are in the recipe). This recipe made 4x mini cakes which are easily shared between two, or greedily consumed by one.
As you will soon find out, I went a little crazy with the camera. I hope you enjoy the snaps, and the recipe!
Sicilian Orange Cake with a Zesty Citrus Glaze
|Prep time||20 minutes|
|Cook time||30 minutes|
|Total time||50 minutes|
- 250g Butter (you will also need some extra butter for greasing your cake tin)
- 1 1/4 cup White Sugar
- 4 Whole Eggs
- Zest of 1 Whole Orange (keep a teaspoon aside for the glaze)
- 2 cups Self Raising Flour
- 1/3 cup Fresh Orange Juice
Zesty Citrus Glaze
- 1 Cup Pure Icing Sugar
- 3 teaspoons Milk
- 1 teaspoon Fresh Orange Juice
- 1 teaspoon Fresh Lime Juice
- Zest of Whole Lime
- Left over Orange Zest from Cake
|Pre-heat your oven to 170'C & grease 4x mini spring form cake pans. This recipe is traditionally cooked in a bundt tin, you can opt for that, or even mini bundt tins.|
|Cream butter and sugar, stop when it's lovely and pale.|
|Add your eggs in one at a time. Mix each egg in completely before you add in the next.|
|Mix your flour into the butter/sugar mix gradually, around 1/2 cup at a time. I like to do this by hand with a silicone mixing spatula to ensure I don't over-beat the mixture. Once all your flour is in the bowl and roughly 80% mixed in, add your orange zest and orange juice. Mix until just combined.|
|Evenly distribute the batter between your mini spring-form cake tins (or whatever vessel you're cooking your cake in) and put onto the middle shelf in your pre-heated oven.|
|Check your cakes after 15 minutes, if the top is beginning to darken up too quickly place some tin foil over the cakes. The cakes in the mini spring-form tins should be done in approximately 25-30 minutes. Check them by placing a skewer in the centre, the cakes are ready when a skewer comes out clean. |
If you are cooking this recipe as one cake, check for browning a few times; your cake should be ready around the 45 minute mark but keep a close eye on it, as I have only tested this recipe with the mini cake tins.
|Zesty Citrus Glaze|
|While the cake is cooking combine the Zesty Citrus Glaze ingredients in a bowl and mix together until smooth. Adjust to taste (I like mine with more zing than sweetness)|
|Pour your glaze over cooled cakes and serve as soon as possible. I like to keep the glaze separate until just before they are served. You can also serve these cakes warm, they are just as delicious, but do expect the glaze to sink into the cake a little.|