A moist, fragrant orange cake with a subtle hint of rosemary – just enough to make people wonder what the “special something” is.
Ingredients
- 1 large orange
- 125g butter, softened
- ¾ cup caster sugar
- 2 eggs
- 1 cup self-raising flour
- ½ cup almond meal
- ½ cup milk
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely chopped fresh rosemary
- 2 tablespoons orange juice
Optional Orange Glaze
- ½ cup icing sugar
- 1–2 tablespoons orange juice
- A little extra orange zest
Method
- Preheat oven to 180°C. Grease and line a round cake tin.
- Cream butter and sugar together until pale and fluffy.
- Beat in eggs, one at a time.
- Add flour, almond meal, milk, orange zest, rosemary and orange juice. Mix gently until combined.
- Spoon into the prepared tin and bake for 35–40 minutes, or until a skewer comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack.
- For the glaze, mix icing sugar with orange juice until smooth and drizzle over the cooled cake. Sprinkle with extra zest if desired.
Serving suggestion:
Serve with a cup of tea and a spoonful of cream or yoghurt. It would also be lovely with a few fresh orange slices on the side.
Newsletter note:
If rosemary sounds a little unusual, don’t worry – it doesn’t make the cake taste savoury. It simply adds a light, fragrant flavour that pairs beautifully with orange.
