Rick Stein's Sicilian Orange Cake
250g lightly salted butter, at room temperature, plus extra for greasing
250g caster sugar
4 medium eggs
1½ teaspoons finely grated orange zest
250g self-raising flour
85ml freshly squeezed orange juice
Preheat the oven to 170C.
Grease and line a 22cm round cake tin with non-stick baking paper, or in my case, I'm using a 10-inch bundt pan.
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 well between each one.
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 cake tin and bake on the middle shelf of the oven for 45-50 minute.
Leave the cake, in its tin, to cool on a wire rack.
Once the cake is complete cool, put it onto a serving plate.
For the icing
(this recipe makes for a thinner consistency)
125g icing sugar
6 tbsp freshly squeezed orange juice
Sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency.
Spread it over the top of the cake, letting it drip down the sides, and leave to set.