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
- Preheat your oven to 302°F (150°C).
- 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.
- 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.
- 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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