Orange Rosemary Cake

226gr. Butter, room temperature

2 Cups of White Sugar

Zest of 3 Oranges

1tsp. Fresh Rosemary, chopped

4 Eggs

½ Cup of Milk

½ Cup of fresh Orange Juice

3 Cups of Flour, sifted

2 ½ tsp. Baking Powder



35ml Orange Juice

180gr. Icing Sugar, sifted

Zest of 1 Orange

½ tsp. Rosemary, chopped



Start by whisking the butter and the sugar together until light and pale in colour.

Add the orange zest and rosemary to the mixing bowl – and start adding the eggs one at a time.

At low speed add the flour and baking powder to the mixing bowl alternating with the orange juice and milk. Continue mixing until you have a smooth batter without any lumps.

Scrape the mixture into a prepared cake tin of your choice.

Bake for 60 minutes at 180ºC

Remove from the oven and allow to cool completely before you drizzle the glaze over.

To prepare the glaze, place the icing sugar, rosemary and orange zest into a small mixing bowl and start pouring in the orange juice while stirring the mixture into a smooth glaze.

Once the cake has cooled completely drizzle the glaze over the cake and serve.