Blood Orange and Rosemary Cake

I’ve bought a new cook book, a guilty pleasure of mine and I couldn’t resist making this amazing cake I found in there.  I love the idea of herbs in sweet things and not just keeping them for savoury dishes. The cook book is called What Katie Ate written by food blogger and photographer Katie Quinn Davies. Definitely worth a look if you like cooking. 

I chose this cake as not only did it look yum, but blood oranges are in season, the rosemary is in the garden, a herb that should still be standing through the frosts. The rest of the ingredients are all store cupboard. If you can’t get your hands on any blood oranges then ordinary oranges would do the cake justice.


225g butter 220g caster sugar 2tsp orange liqueur 3 eggs beaten 1 orange, skin & pith removed and then segmented 1 blood orange, skin & pith removed & then segmented 3 rosemary sprigs, leaves removed 300g plain flour 2tsp baking powder 

Blood orange syrup 

2 blood oranges, juiced 2 oranges, juiced 1tbsp caster sugar 

Blood orange icing 

1 Blood orange, juiced 320g icing sugar Preheat your oven to 180C and grease a bundt tin, (alternatively grease & line a 22cm round cake tin).

Cream your butter and sugar until well mixed and light in colour.  Add in your orange liqueur and eggs, keep mixing til combined.

Whizz the the blood orange, orange  and rosemary in food processor until all is finely chopped and pulpy.  Add to the creamed butter & sugar mixture and combine.

Gradually sift in the flour and baking powder whilst mixing on a low speed.  Once well combined, pour into your tin and bake for 45-50 mins, til your skewer comes out clean. 

While the cake is baking, make the surup.  Put the ingredients in a stirring til it boils, slow to a simmer for 10mins or so, stirring occasionally until the sugar has dissolved and the syrup has reduced by about a third, keep this warm.

Let the cake cool for 5-10mins in the tin, then move to a wire rack. Prick the cake over the top, and ensuring there is a plate underneath, pour over your orange syrup. Use up as much as possible, I repoured with the syrup caught on the plate underneath, too good to waste!

Lastly mix the icing ingredients together and drizzle over the top. I had loads of icing left over (probably 1/3) so you can either reduce your quantity or save it for more cakes such as these Orange Madeleine’s or biscuits. Enjoy.


One thought on “Blood Orange and Rosemary Cake

  1. Pingback: Orange Madeleines  | Me And My Second Self

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