Orange and rosemary cake
Serves 12 | prep 20 mins | total time
- 175g soft butter, plus extra for greasing
- 175g caster sugar
- finely grated zest of 1 large orange
- 2 large eggs
- 175g plain flour, sifted
- 75ml milk
- 1 tsp baking powder
For the rosemary glaze:
- 2 sprigs of rosemary
- 100g caster sugar
- 3 tbsp freshly squeezed orange juice
- icing sugar
- Cornish clotted cream
- a sprig of rosemary
- berries (optional)
Make up to a day ahead and store in an airtight container.
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease and line a 900g loaf tin (20cm x 10cm x 7 cm) with a long strip of baking paper that overhangs the sides.
- Beat the softened butter, sugar and a pinch of salt in a large bowl until light and fluffy. Add the orange zest and whisk well until fully incorporated. Beat in the eggs one at a time, mixing well after each addition. Add a little of the flour with each to help prevent curdling. Then whisk in the milk. Fold in the rest of the flour and the baking powder until well combined.
- Spoon the mixture into the prepared tin and level off the top. Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and leave the cake to cool in the tin for 10-15 minutes, before turning out onto a wire rack to finish cooling.
- Meanwhile, make the glaze: gently heat the sugar and orange juice and rosemary sprigs until the sugar has dissolved and a syrup forms. Set aside for 10 minutes to allow the rosemary to infuse, then remove and discard the rosemary. While the cake is still warm, brush over the top of the cake.
- When the cake is completely cool, remove from the tin and transfer to a serving plate. Dust with icing sugar. Slice and serve with clotted cream and decorate with rosemary.