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SweetyFudge's Baking Activities


Salam semua customer,

Buat masa sekarang Sweetyfudge tidak membuat deliver ye...Ada kekangan masa sedikit so memang tak dapat nak buat delivery sama ada weekdays or weekend....Kepada sesiapa yang order memang kene PICK UP SENDIRI ye sama ada di rumah (Armanee Condo) atau di office saya (Menara DBKL 2, Jalan Raja Laut)...Sekian, harap maklum....

Tuesday, April 5, 2011

Resepi: Sicilian Orange Cake


Kalau ikutkan sy ni bukan la penggemar orange cake tapi bila dh cuba Cake ni memang la sgt yummy n soft, bau pun harum...patutla kak rima slalu bake this cake...disbbkan kak rima slalu bake cake ni membuat kan sy teruja nak bake jugak...aishh kak rima ni btol2 menggugat mental sy la...

apakata uolss pun try jugak resepi ni..memang tester sy iaitu cik suami yg tak suka sgt cake pun kata lazat...huhuhu...copy paste lagik the resepi...xsempat nak taip...sorriiii....

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 (i used plain flour and add 1 tsp of baking powder)
85 ml freshly squeezed orange juice

For the icing:125 g icing sugar
5 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.

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