Wednesday, 21 August 2013

Scilian Orange Cake

When I saw Sassy Haven's Sicilian Orange Cake, I knew right away I wanted to bake that.  This recipe was first introduced by Almost Bourdain.

Orange and chocolate pairs really well and the idea hits me.  Yes, I can kill two birds with one stone.

You see, among the baking groups that I joined, I have been seeing many attempted on the Zebra pattern cake.

Through them, now I know the difference between a marble cake and a zebra cake.

This is my poor attempt on a marbling technique.  I should have more vanilla as a base colour rather than chocolate.  I think with a lighter colour, the cake will stand out prettier.  


This is my virgin attempt on zebra technique.  I did struggle a bit because the batter was thick and it doesn't spread out.  For future attempt, I need to find a more "watery" cake batter recipe.  

Overall, I won't say that my attempt is successful but at least I did get some stripes rather than patches.
  


Both techniques used are different.  I should say, skill is needed for the zebra pattern to turn out pretty.   The height of the cake will also determine whether the stripe will look beautiful.

Now you know the difference?  I definitely do.

Verdict: We love the cake as it is moist and light.  I was trying to con son by saying it is a chocolate cake but he right away can single out the orange taste.  Thumbs up and definitely a keeper for this one.

What you need:

250g unsalted butter, softened
200g caster sugar 
4 medium eggs
grated orange zest from 2 oranges
250g self raising flour 
120ml freshly squeezed orange juice
1/2tsp Rum, optional ( worth to add this ! )

Method:

Preheat oven to 180C. Grease and line a cake pan.
 
Cream the butter and sugar until light and fluffy. 
Beat in the eggs, 1 at a time, beating well after each addition, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. 

Beat in the orange zest and rum. 

Add the flour all at once and mix well, then slowly mix in the orange juice.
Scrape the batter into the prepared pan and bake in preheated oven for 45-50mins or until a skewer inserted into the center of the cake, comes out clean. 

If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminium foil. 
Leave the cake, in the pan, to cool on a wire rack, then unmold and serve. 


Note: I added in 4 tbsp of cocoa powder to half the batter.


Cheerio!

11 comments:

  1. This cake must be full with orangy smell and chocolate sweetness!

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  2. Hi Edith, Rick Stein's Sicilian Orange Cake is one cake I used to bake very often. I have also never attempted zebra design and yours are nicely striped for first attempt. Good Job!

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  3. hi,,your cakes looks so tasty n marble cake is always my mum favourite,may i know is 200g of sugar very sweet,thanks for your kind sharing,,
    nika--sg

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    Replies
    1. Nika-sg, 200g sugar is not. Just right for my family.

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  4. Edith, im so tempted!!! I have everything except the rum! I want to try it asap!!

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    Replies
    1. Skip the rum and flavoured with Grand Marnier.

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  5. May I ask how you get the zebra pattern? Thanks!

    Chloe

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    Replies
    1. Chloe, you might want to watch this to get some idea. https://www.youtube.com/watch?v=q9_9aSbTMbs

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  6. Your cake just looks light and fluffy. The colour, texture, crumbs and everything just look so tempting! Definitely going to try this!

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