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.
Baking

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 softened butter
140g icing sugar
1-2 tbsp milk
For the syrup:
2 oranges
100g caster sugar
8 small sprigs rosemary

Method

1
Step 1

Heat the oven to 190°C/fan 170°C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

2
Step 2

In a large bowl, using a hand mixer beat all ingredients for the cake together until you have a smooth, soft batter.

3
Step 3

Divide the mixture between the tins, then bake for about 20 mins until golden. Remove from tins onto a cooling rack and set aside.

4
Step 4

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.

5
Step 5

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.