Orange & rosemary drizzle cake
- Good Food team
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Cuts into 10 slices
Easy
Cook: 30 mins
A star rating of 4.5 out of 5.11 ratingsRate
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A zesty, herby cake with flavours of orange and rosemary - bake one in time for tea!
Freezable (Cake base freezes well for 3 months)
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Ingredients
Nutrition
Units:
MetricUS
For the cake
-
200g caster sugar
-
200g softened butter
-
4 eggs
beaten
-
200g self-raising flour
-
1 tsp baking powder
-
2 tbsp milk
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finely grated zest of 1 orange
-
½ tsp very finely chopped fresh rosemary
For the buttercream filling
-
100g butter
softened
-
140g icing sugar
sifted
-
2 oranges
-
100g caster sugar
-
8 small sprigs rosemary
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Nutrition: per serving
-
kcal514
-
fat28g
-
saturates17g
-
carbs64g
-
sugars46g
-
fibre0.9g
-
protein5g
-
salt0.9g
low
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Method
-
step 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
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step 2
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
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step 3
To make the buttercream filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Peel and cut out segments of an orange with a knife, then set aside for the decoration. Squeeze the juice from what’s left and add to the butter cream.
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step 4
Bring the juice of another orange, the caster sugar and the sprigs of rosemary to the boil in a small saucepan. Strain the syrup over the tops of the warm sponges – reserving the rosemary, cool, then sandwich together with the buttercream.
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step 5
Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.
Recipe from Good Food magazine, May 2005
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A star rating of 4.5 out of 5.11 ratings
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