Orange & rosemary drizzle cake
A zesty, herby cake with flavours of orange and rosemary - bake one in time for tea!
Difficulty and servings
Cuts into 10 slices
Preparation and cooking times
Cook 30 mins
Cake base freezes well for 3 months
- 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.
- 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.
- 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.
- 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.
- Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.
Per serving
514 kcalories, protein 5g, carbohydrate 64g, fat 28 g, saturated fat 17g, fibre 0.9g, sugar 46g, salt 0.9 g
Recipe from Good Food magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/2001/
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Ingredients
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
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Difficulty and servings
Cuts into 10 slices
Preparation and cooking times
Cook 30 mins
Cake base freezes well for 3 months
Cake at about 2pm above!
Ingredients
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
Per serving
514 kcalories, protein 5g, carbohydrate 64g, fat 28 g, saturated fat 17g, fibre 0.9g, sugar 46g, salt 0.9 g
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