I came across this recipe when looking up how to use up my rosemary, it's a really tasty cake.
INGREDIENTS
250G UNSALTED BUTTER, SOFTENED
1 CUP (220G) CASTER SUGAR
3 EGGS
2 CUPS (300G) SELF-RAISING FLOUR, SIFTED
½ TEASPOON FINELY CHOPPED ROSEMARY LEAVES
1 TABLESPOON FINELY GRATED ORANGE RIND
½ CUP (125ML) ORANGE JUICE
¾ CUP (180ML) MILK
SUGARED ROSEMARY+, TO SERVE
ORANGE ICING
2 CUPS (320G) ICING SUGAR, SIFTED
2 TABLESPOONS ORANGE JUICE
METHOD
Preheat oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition.
Add the flour, rosemary, orange rind, orange juice and milk and beat on low speed until just combined. Spoon into a 5cm deep, lightly greased 25cm round cake tin lined with non-stick baking paper.
Cook for 40–45 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
To make the orange icing, place the icing sugar and orange juice in a bowl and whisk until smooth. Once the cake has cooled, spoon over the icing and decorate with sugared rosemary to serve. Serves 8.