Sicilian Orange Cake
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  • 4 medium eggs
  • 2 tsp finely grated orange zest
  • 1. Preheat the oven to
  • 2. Cream the butter and sugar until very pale
  • 3. 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
  • 4. Beat in the orange zest
  • 5. Add the flour all at once and mix in well, then slowly mix in the orange juice
  • 6. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45
  • 7. Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.



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