Coronavirus – the latest updates from Russell Hobbs - FIND OUT MORE
Orange And Rosemary Cake
This unusual combination makes a great alternative to a classic Victoria Sponge, perfect for those budding bakers looking to experiment with flavour.
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 softened butter
- 140g icing sugar
- 1-2 tbsp milk
For the syrup:
- 2 oranges
- 100g caster sugar
- 8 small sprigs rosemary
Method (click to mark as completed)
- Heat the oven to 190°C/fan 170°C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, using a hand mixer beat all ingredients for the cake together until you have a smooth, soft batter.
- Divide the mixture between the tins, then bake for about 20 mins until golden. Remove from tins onto a cooling rack and set aside.
- Add the juice of 1 orange, caster sugar and the sprigs of rosemary to a pan and bring to boil. Strain the syrup over the cooling sponges leaving 1 tbsp to add to the buttercream, then leave to cool completely. Keep the candied rosemary to decorate later.
- To make the buttercream filling, beat the butter until pale and creamy, and then gradually beat in the icing sugar. Add the remaining tbsp of syrup and 1- 2 tbsp of milk depending on the thickness.
Completed steps (click to remove last step)