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Sicilian Orange Cake
Sicilian orange cake is a traditional Italian dessert cake which is decadent, citrusy, and moist. My easy Sicilian Orange Cake recipe infuses every bite with vibrant, zesty orange flavor, creating a perfect treat for any occasion.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 10 people
Calories: 407 kcal
Course:
Cake
Cuisine:
Mediterranean
Ingredients
- 250 g (8 oz) unsalted butter room temperature
- 250 g (8 oz) castor sugar or reduced to 200 g
- 4 medium eggs or 3 large eggs
- 2 grated oranges zest
- 270 g (9½ oz) self raising flour
- 120 ml freshly squeezed orange juice
- 1/2 teaspoon rum optional
Instructions
- Preheat the oven to 180°C (356°F). Grease and line a 22cm (8.7 inches) round cake pan. Using an electric beater, cream the butter with sugar until light and fluffy
- Beat in eggs, one at a time, ensuring each is well incorporated before adding the next. If needed, add a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in orange zest. Add the flour all at once and mix well, then slowly incorporate the orange juice.
- Scrape the batter into the prepared pan and bake in the preheated oven for 45-50 minutes 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 lightly greased sheet of aluminum foil. Leave the cake in the pan to cool on a wire rack, then unmold and serve.
Cup of Yum
Notes
- Adapted and modified from j3ss kitche3n and Nasi Lemak Lover
- Adapted and modified from
- j3ss kitche3n
- and
- Nasi Lemak Lover
- Make sure the butter and eggs are at room temperature before you begin. This helps the batter mix together smoothly for a better consistency.
- When grating the orange zest, be careful to avoid the bitter white part, as it can make the cake taste bitter.
- Beat the butter and sugar until they’re light and fluffy, which adds air to the mixture and makes the cake lighter in texture.
- Add eggs one at a time, making sure each one is mixed in well before adding the next. This keeps the batter smooth and prevents it from curdling.
- Keep an eye on the cake as it nears the end of baking. Test it by inserting a skewer into the center—it should come out clean or with just a few crumbs clinging to it, but not wet.
- Let the cake cool in the pan on a wire rack for 10-15 minutes before taking it out. This helps it set and keeps it from breaking apart.
Nutrition Information
Serving
10people
Calories
407kcal
(20%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
119mg
(40%)
Sodium
29mg
(1%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
756IU
(15%)
Vitamin C
10mg
(11%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 407
% Daily Value*
| Serving | 10people | |
| Calories | 407kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 29mg | 1% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 756IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.