If this constant rain and low grey skies (assuming you’re getting the weather we are!) are getting to you… then may I suggest stealing an hour away to make this orange rosemary cake?
Starting with the aromatherapeutic process of rubbing orange zest and rosemary stalks into sugar through to the mood-boosting aroma (simultaneously bright and comforting) that will settle in your kitchen as it cooks … this is one of those times when the baking is almost (almost) as rewarding as the eating.
Because, of course, the best bit is the slicing and sharing of this very very good loaf cake.
Recipe below. And here is a video of its making, about 5 mins long, hopefully not too boring – tried to edit out most of my ramblings! I hope you make and enjoy it as much as I’ve just done!
Orange, rosemary and almond loaf
2 oranges
3 stalks rosemary
250g caster sugar
250g butter, softened
4 eggs
100g almond meal
200g plain flour
1 tsp baking powder
1 pinch salt
100mls buttermilk
For the orange topping
150g sugar
2 stalks rosemary
1 tsp vanilla paste
Preheat the oven to 180C and line a loaf tin with baking paper.
In a small bowl, grate the zest of both oranges into the sugar, add the leaves of one stalk of rosemary and rub everything together with your fingertips until the sugar is orange and smells incredible. Fish out as many of the rosemary stalks as you can (it’s fine to leave one or two in there).
Tip the sugar into the bowl of your stand mixer (with paddle attachment) and add the butter. Cream for a few minutes or until light and fluffy. Add the eggs, one at a time, beating well between each addition. Combine the dry ingredients in a bowl and mix to combine, then fold into the cake batter with the buttermilk.
Transfer to your lined loaf tin, smooth the top and pop in the oven to cook for 40-45 minutes or until springy to the touch and beginning to pull away from the sides of the tin.
Continued in comments below…
While the cake is cooking, thinly slice the oranges we zested earlier and place the rosemary, sugar and vanilla in a saucepan with 300mls water. Stir to combine and cook on low heat for about 20 minutes or until the oranges are completely softened.
As soon as the cake comes out of the oven, spoon over the oranges and syrup. Enjoy warm with some tangy natural yogurt.
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