Orange & rosemary drizzle cake

Orange & rosemary drizzle cake

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(11 ratings)

Cook: 30 mins

Easy

Cuts into 10 slices
A zesty, herby cake with flavours of orange and rosemary - bake one in time for tea!

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal514
  • fat28g
  • saturates17g
  • carbs64g
  • sugars46g
  • fibre0.9g
  • protein5g
  • salt0.9g
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Ingredients

    For the cake

    • 200g caster sugar
    • 200g softened butter
      Butter

      Butter

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      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 4 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • finely grated zest of 1 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • ½ tsp very finely chopped fresh rosemary
      Rosemary

      Rosemary

      rose-mar-ee

      Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

    For the buttercream filling

    • 100g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g icing sugar, sifted
    • 2 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 100g caster sugar
    • 8 small sprigs rosemary
      Rosemary

      Rosemary

      rose-mar-ee

      Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

    Method

    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.

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    Comments (8)

    Dawn.squance's picture
    5

    Fantastic cake and great flavours - I do however put 1tsp of fresh chopped rosemary in.

    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
    5

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

    dthom3uk's picture
    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.

    Fartichoke's picture
    4

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

    netherfield33's picture
    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.

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