This sticky and gooey orange and rosemary cake will sustain guests as a light and fruity afternoon snack.
Serves: 12
You will need:
380g caster sugar
2-3 large oranges (about 550g), 1 zested, all cut into 3mm slices
180g plain flour, plus extra for dusting
2 tsp baking powder
10g finely chopped fresh rosemary leaves
¼ tsp fine salt
180g unsalted butter, at room temperature, plus extra for greasing
3 large eggs
4 tbsp milk
Instructions:
Put 200g sugar and 120ml water in a large saucepan set over a medium heat; stir to dissolve the sugar. Add the orange slices (removing any seeds), bring to a gentle simmer, then bubble for 15 mins until the rinds are beginning to turn translucent. Remove the pan from the heat.
Preheat the oven to gas 4, 180°C, or fan 160°C and grease a deep, 23cm round cake tin.
Lightly flour the inside and line the bottom with non-stick baking paper and place on a baking tray.
Using tongs or a fork, carefully arrange the orange slices in the bottom of the tin to overlap slightly, starting in the middle and working your way out. Drizzle over 2 tbsp orange syrup and set aside.
Mix the flour, baking powder, orange zest, rosemary, and salt in a mixing bowl; set aside.
Beat the butter and remaining 180g sugar with an electric whisk for 5 mins until pale and creamy. Add the eggs, one at a time, mixing well between each addition.
Gently fold in the flour mix until just combined, being careful not to overmix. Stir in the milk.
Pour the batter into the cake tin over the orange slices and gently smooth the top.
Bake for 40 mins until the cake is golden, springs back when pressed and a cocktail stick inserted into the centre comes out clean.
Leave to cool in the tin for 5 mins, then run a knife around the edge of the tin to loosen. Transfer to a wire rack, peel off the paper and drizzle with another 2 tbsp orange syrup.
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