What is love for citrus in baking if one doesn’t use oranges? 🙂 My simple orange cake is a great place to start baking with this lovely fruit but this one, with the added rosemary, adds a lovely oomph to it!
I’d got some fresh rosemary and while I knew I was going to use it in savoury dishes, I really wanted to try it out in desserts as well. I read up on flavour combinations and landed on this one because it sounded delightful. Bright, zesty orange with the herby undertones of rosemary – had to be good right?
I started out with a small amount of rosemary, but then added more towards the end to make sure the flavour sang through. The light orange-rosemary syrup on top also makes the cake moist while dialing up the same flavours.
Pour the syrup over the cake while it’s still warm to allow it to soak in properly and you’ll be licking your lips and fingers as you eat each slice (you will eat more than one for sure) 🙂
The orange sings through in this cake with the rosemary adding a beautiful savoury, herby flavour to balance it out. It’s not too sweet and a great cake to accompany you afternoon tea/coffee or even for breakfast 🙂
Orange Rosemary Cake
Ingredients
Cake:
1.5 cups (180g) all purpose flour (maida)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp chopped rosemary
1 tbsp orange zest
100g butter (room temperature)
1/2 cup (100g) granulated sugar
2 eggs
1/4 cup (55ml) fresh orange juice
1/4 cup (50ml) milk
Syrup:
1/4 cup (55ml) orange juice
4 tbsp sugar
1/2 tsp rosemary
Directions
- Pre heat the oven to 175C. Grease and line an 8 inch pan
- Cream the butter and sugar for 2 mins till light and fluffy. Mix in the eggs one by one, whisking well after each addition. Pour in the orange juice and mix well.
- In a small bowl, sift the flour, salt, baking soda, baking powder, orange zest and chopped rosemary
- Fold the flour mix into the wet batter, alternatingly with milk (flour, milk,flour, milk, flour). Mix after each addition till just combined
- Transfer the batter into the pan and bake at 175C for 40 mins. The cake is ready when a tester comes out clean and the cake springs back to touch
- Once the cake is out, let it cool for ten minutes before pouring the syrup
- To make the syrup, combine all the ingredients in a pan and bring to a boil till sugar dissolves. Cool for five minutes to let the rosemary infuse and then remove the rosemary
- Poke a few holes over the cake and pour the syrup over. Let the cake cool fully and then slice to enjoy!
My Tuck Box 
Published by