Recipe of the Week - Orange and Rosemary Drizzle Cake

Ingredients

For the Cake

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
finely grated zest of 1 orange
½ tsp very finely chopped fresh rosemary

For the Buttercream Filling

100g butter , softened
140g icing sugar , sifted
2 oranges
100g caster sugar
8 small sprigs rosemary
 
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.
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Recipe is for the cake with the orange on the top, for the other cake recipes go onto the Good Food Website.