Sicilian Orange Cake (Cake-e-Portogal)

I did mentioned on yesterday's post about baking. I baked sicilian orange cake which get  positive critic from my permanent jury, who else bff. I followed recipe from the skillful Mrs Rima. But a little improvised since I did not have enough self raising flour.

Ingredients:
*250g butter
*250 self raising flour (i only have 110g of SRF, what I did was I mix 150g plain flour with 2 tspn of baking powder and 1/2 tspn of salt, after mixing, weight 140g of the mixture, sift and mix with the "original" SRF)
*250g caster sugar
*4 medium size eggs
* 11/2 tspn of orange zest
*85ml fresh orange juice

Methods:
*Preheat the oven to 170C. Grease and line a 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.


The Outcome, soft and fluffy, serve with chai (tea) for breakfast.