Wednesday, 9 September 2015

Rosemary & Orange Syrup cake

Who doesn't love a syrup cake?

And I am a big fan of Rosemary and orange together.
Both Oranges and Rosemary are abundant in Winter.
I have made recipes with this marriage before.

Savoury & Sweet.
Heady with perfume and a little zing from the citrus. To me it is one of the perfect kitchen marriages.

The rosemary is in flower and it's fragrant lavender coloured blossom looks so beautiful against the deep Green.
Nature at it's best.

This cake is sticky, fragrant & absolutely delectable.

I make this cake in a slab so it can be cut into slice pieces.  You can easily substitute it into a regular cake tin if you like.
I like it as a slab so I can cut it into slice style pieces and wrap it nicely to give as little gifts.

What you will need:
  • 225g butter
  • zest of 2 large oranges
  • 230g caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 155g SR flour
  • 250g plain Greek style yoghurt
for the syrup:
  • juice of 2 oranges
  • 125ml water
  • 230g caster sugar
  • 2 large sprigs rosemary
  • zest of 2 oranges


Preheat oven to 180C.

Grease and line a 16x26cm baking tin.

Beat butter, orange zest & sugar until pale & creamy.
Add the eggs one at a time until combined.

Gently add the flour and yoghurt half at a time and beat until just combined.
Spread into the tin. Use a spatula to evenly spread it across the tin.
Place into oven for 30-35 minutes or until skewer comes out clean.

Meanwhile add all syrup ingredients into a small sauce pan and bring to a simmer, reduce and cook until thickened. Remove from heat and set aside.

Remove cake from oven and skewer small holes evenly across the top.  Pour syrup evenly across the cake and allow to sit for 20 minutes.
Remove cake from tin & slice into evenly sized rectangles.

Serve with a dollop of yoghurt - or wrap nicely to give as a gift to a friend you love.

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