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
- 2 cups (320g) icing sugar, sifted
- 2 tablespoons orange juice
- 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.
- 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.
- 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.
- 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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