Orange and Rosemary Cake

Orange and Rosemary Cake

Orange and Rosemary Cake

Ingredients

  • For the candied rosemary:
  • Use 5-10 sprigs of fresh rosemary (these are from @cosechaselchisna)
  • Dip the rosemary sprigs in beaten egg white, then coat them with white sugar and place them on a tray. Let them dry for 8 hours before making the cake.
  • For the cake:
  • (250g) 2 cups of all-purpose flour
  • (8g) 2 teaspoons of baking powder
  • (2.5g) 1 teaspoon of salt
  • (160g) ¾ cup of extra virgin olive oil
  • (100g) ½ cup of granulated sugar
  • Zest of 1 orange (about 1 tablespoon)
  • 2 teaspoons of finely chopped fresh rosemary
  • (114g) 2 large eggs
  • (135g) ½ cup of sour cream
  • For the glaze:
  • (95g) 1 cup of powdered sugar
  • (30g) 2 tablespoons of orange juice
  • (5g) 1 teaspoon of vanilla extract

Instructions

  1. Preheat your oven to 302°F (150°C).
  2. In a bowl, mix the flour, baking powder, and salt. In another bowl, beat the olive oil, sugar, orange zest, and fresh rosemary for 1 minute. Add the eggs one at a time, beating vigorously between each addition. Then add the sour cream and beat for 1 more minute. Pour the dry ingredients in two parts and gently fold them in.
  3. Pour the batter into a greased and floured pan and bake for 35-40 minutes at 150°C. Let it cool completely before unmolding and decorating.
  4. For the glaze, mix powdered sugar, vanilla, and orange juice until creamy. Decorate the cake with the glaze, the candied rosemary, and enjoy!

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