Orange Rosemary Cake; a simple and earthy but utterly delicious cake flavoured with orange zest and fresh rosemary, with a sticky orange glaze!
Exams are over and I am human again.
There is obviously no better way, alcohol aside, to celebrate such a joyous occasion than with cake!
As the weather here in bonny Scotland has actually been warm for once and Summer is just around the corner, I thought I’d whip up something appropriately sunny. Enter stage left: orange rosemary cake.
I know I know, “rosemary in a cake??” But trust me, it works. My skeptical mother happily devoured her first slice before I could even ask her if she liked it or not, so I’m guessing she agrees.
The earthy and subtle rosemary flavour is perfect with the sweet sticky orange glaze, making this moist cake especially addictive. Being made with ground almonds instead of flour also means this cake is completely (unintentionally) gluten free too!
While I’ve opted for a very simple decoration for the cake, if you’re one for elaborate and impressive cake decorations, I stumbled across this website, Creativiu, which posts all sorts of handy tips for cake decorating, like this page on the best tools to use:
To make this gloriously summery cake, you’ll first need to preheat your oven and grease/line a springform tin or other wide cake tin. I used a 23cm springform tin to make this one.
In a large bowl, beat some butter/margarine and sugar together until pale and fluffy.
Add three eggs in one at a time, beating well and scraping the bowl after each addition, until fully incorporated. Don’t worry if it looks a little curdled at this stage, this is normal!
Add in ground almonds, baking powder, a pinch of salt, chopped fresh rosemary and the orange zest and mix gently until just combined.
Pour this lovely mixture into your prepared tin and bake until golden, risen and firm to touch. Allow the cake to cool in the tin slightly while you prepare the gloriously sticky orange glaze.
Place some sugar, orange juice, water and a sprig of fresh rosemary into a small saucepan and simmer on a medium heat until reduced and sticky. Try not to take it all the way to caramel, you don’t want a solid sugar crust on the cake!
Remove the cake from the tin and place on a wire rack to cool over a plate to catch any syrup drips.
Poke holes in the warm cake with a skewer and drizzle the syrup all over it. Try not to taste the syrup while it’s still hot, it’s delicious but not worth a burnt tongue or finger!
Decorate the orange rosemary cake with any remaining rosemary sprigs, or slices of orange, or whatever the hell you fancy.
Then slice it up and sink your teeth into the wonderful moist and sticky goodness of this timeless orange rosemary cake.
And to anyone still suffering through exams; I salute your unfaltering strength, you can do it, and you definitely deserve cake.
A simple and earthy but utterly delicious orange rosemary cake with a sticky orange glaze!
- 120g (8 tbsp) butter/margarine
- 120g (½ cup) caster sugar
- 3 large eggs
- 130g (1 ½ cups) ground almonds
- 1 tsp baking powder
- Pinch of salt
- 1 tsp chopped fresh rosemary
- Zest of 2 oranges
- 120g (½ cup) caster sugar
- Juice of 1 orange
- 2 tbsp water
- Sprig of rosemary (optional)
- Preheat your oven - 180 C / 160 C fan / 350 F / gas mark 4 - and grease/line a springform tin (mine was 23cm/8inch) or other wide cake tin.
- Beat your butter/margarine and sugar together until pale and fluffy.
- Add the eggs in one at a time, beating well and scraping the bowl after each addition, until fully incorporated. Don't worry if it looks a little curdled at this stage, this is normal!
- Add in the ground almonds, baking powder, salt, chopped rosemary and the orange zest and mix gently until just combined.
- Pour mixture into prepared tin and bake for 30-35 minutes until golden, risen and firm to touch.
- Allow to cool in the tin slightly while you prepare the glaze.
- Place all glaze ingredients into a small saucepan and simmer on a medium heat until reduced and sticky, this should take 5-7 minutes.
- Meanwhile, remove the cake from the tin and place on a wire rack to cool over a plate to catch any syrup drips.
- Poke holes in the warm cake with a skewer and drizzle the syrup all over it.
- Decorate the cake with any remaining rosemary sprigs or slices of orange and serve.
*You can easily replace the orange flavour with lemon instead
*If you're not a fan of rosemary, fresh thyme also works well
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