Orange & rosemary drizzle cake

Orange & rosemary drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Cook: 30 mins

Skill level



Cuts into 10 slices

A zesty, herby cake with flavours of orange and rosemary - bake one in time for tea!

Nutrition and extra info

Additional info

  • Cake base freezes well for 3 months
Nutrition info

Nutrition per serving



For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.


  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.
  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.
  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.
  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.
  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
vrog's picture

Lovely cake. Would also use more rosemary next time, and perhaps less butter cream - just a little too sweet for me.

Paulhenry's picture

Very successful. Everyone raved. I think a little more rosemary in it next time, though.

eviemay-003's picture

Really yummy cake. There is a slight hint of rosemary and this really enhances the flavour of the orange. This will definitely be one of my favourites to make again and again.

buniak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fntastic cake! I've made it few times already. One of my favourites.

dthom3uk's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great cake and unusual combination but got lots of good comments. I agree with substituting half of the butter with baking margarine though as cake seems lighter.

emmataylor's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice cake, the rosemary is a nice touch. However, I used HALF the amount butter stated!!

netherfield33's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This cake was lovely. I did only use 3 eggs, just because that was all I had, and that was more than enough. A lovely light and tasty cake.