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Orange & rosemary drizzle cake

Orange & rosemary drizzle cake

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Cuts into 10 slices

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

  • Freezable (Cake base freezes well for 3 months)
Nutrition: per serving
HighlightNutrientUnit
kcal514
fat28g
saturates17g
carbs64g
sugars46g
fibre0.9g
protein5g
low insalt0.9g
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Ingredients

For the cake

For the buttercream filling

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.

  • 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.

  • 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.

  • 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.

  • 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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Overall rating

Rating: 5 out of 5.11 ratings
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