orange and rosemary cake

  • 250g unsalted butter, softened
  • 1 cup (220g) caster sugar 
  • 3 eggs 
  • 2 cups (300g) self-raising flour, sifted 
  • ½ teaspoon finely chopped rosemary leaves 
  • 1 tablespoon finely grated orange rind 
  • ½ cup (125ml) orange juice 
  • ¾ cup (180ml) milk 
  • sugared rosemary+, to serve 

[[orange icing]] 

  • 2 cups (320g) icing sugar, sifted 
  • 2 tablespoons orange juice
  1. Preheat oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition.
  2. Add the flour, rosemary, orange rind, orange juice and milk and beat on low speed until just combined. Spoon into a 5cm deep, lightly greased 25cm round cake tin lined with non-stick baking paper.
  3. Cook for 40–45 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  4. To make the orange icing, place the icing sugar and orange juice in a bowl and whisk until smooth. Once the cake has cooled, spoon over the icing and decorate with sugared rosemary to serve. Serves 8.

+ To make the sugared rosemary, dip 3 rosemary sprigs in hot water, then press into ¼ cup (55g) white sugar. Place on a small tray and allow to dry for 30 minutes or until crisp. Trim the leaves.

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Tags: cake, orange, rosemary,

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