Name: Orange & rosemary drizzle cake
Cook time: 30 min
Total time: 30 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 200g caster sugar; 200g softened butter; 4 eggs beaten; 200g self-raising flour; 1 tsp baking powder; 2 tbsp milk; finely grated zest of 1 orange; ½ tsp very finely chopped fresh rosemary; 100g butter softened; 140g icing sugar sifted; 2 oranges; 100g caster sugar; 8 small sprigs rosemary

For the cake

200g caster sugar
200g softened butter
4 eggs
beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
finely grated zest of 1 orange
½ tsp very finely chopped fresh rosemary

For the buttercream filling

100g butter
softened
140g icing sugar
sifted
2 oranges
100g caster sugar
8 small sprigs rosemary

Method

step 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
step 2
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
step 3
To make the buttercream filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Peel and cut out segments of an orange with a knife, then set aside for the decoration. Squeeze the juice from what’s left and add to the butter cream.
step 4
Bring the juice of another orange, the caster sugar and the sprigs of rosemary to the boil in a small saucepan. Strain the syrup over the tops of the warm sponges – reserving the rosemary, cool, then sandwich together with the buttercream.
step 5
Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.