Sicilian chili orange cake

Sicilian chilli orange cake.JPG  


250 g unsalted butter, room temperature
200 g castor sugar
4 large eggs
Grated orange zest from 2 oranges
300 g self raising flour
150 ml freshly squeezed orange juice
4 pinches chili flakes

1 Tbs Manuka honey
1 Tbs Treacle
1 Tbs boiled water


Preheat the oven to 180C. Grease and line a 22cm round cake pan.

Cream the butter with sugar until light and fluffy. Add in eggs, one at a time, beating well before each addition, if necessary adding a spoonful of flour with the last egg to prevent mixture from curdling.

Beat in orange zest. 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 the preheated oven for 45-50 minutes or until 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 remove from tin.

To glaze, add the manuka and treacle with water, then brush on top and decorate sith orange segments.


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