ORANGE AND ROSEMARY 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
  1. 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.
  2. 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.
for full instructions you can go to :    https://www.donnahay.com.au

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