Sicilian frangelico cake.JPG

Google:”Frangelico is a brand of noisette and herb-flavored liqueur coloured with caramel coloring, which is produced in Canale, Italy”. “It’s made from infusing hazelnuts, the liqueur has natural flavourings such as cocoa and vanilla to give it a delicious taste”. Frangelico’s can be substitute for brandy, whiskey, and vodka.

Got oranges that is going to turn bad and don’t know what to do? Well, in your pantry you would have basic staples such as flour, frangelico, and chili flakes. Eggs on your bench top in room temperature. Got a block of butter in fridge. So you can bake a cake with it.

This cake is delicious, moist, easy and quick to make. It’s great for afternoon tea with family and have a cup of good brewed coffee or tea. You can bake this cake and take it to visit a friend. You can omit frangelico if you want to serve it to children. Please don’t put Frangelico if you or anyone have allergy to nuts.


250 g unsalted butter, room temperature
200 g castor sugar
4 large eggs
Grated orange zest from 2 oranges
285 g self raising flour
150 ml freshly squeezed orange juice
4 pinches chili flakes
1/2 Tsp frangelico

1 Tbs Manuka honey
1 Tbs Treacle
1 Tbs boiled water

125 g blueberries, wash and dry


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 with blue berries and blackberries. Serve with a cup of brewed coffee or tea.


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