The thing I love most about this cake is the texture. Not quite a frangipane, not quite a sponge, the balance of ground almonds and self-raising flour gives this cake a magical quality. Indulgent yet light and bursting with fresh flavour. This cake is lovely as a little afternoon treat and also a great way to round off a meal. I recommend serving it with a segment of orange and a small sprig of rosemary to garnish a dollop mascarpone.
Orange & Rosemary Cake
Makes 8 slices
- 180g caster sugar
- 1-2 sprigs fresh rosemary
- finely grated zest of 2 oranges
- 3 medium eggs
- 140g unsalted butter, melted
- 85g self-raising flour
- 80g ground almonds
- chopped almonds, to decorate
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a deep 20cm round tin and line with non-stick baking paper.
Place the sugar in the bowl of a food processor along with the leaves of the rosemary. Blitz for a couple of minutes until the rosemary is as fine as it will go then transfer to a large mixing bowl.
Add the orange zest and eggs to the bowl and mix with a balloon whisk until smooth. Whisk in the melted butter, then add the flour and ground almonds and mix until smooth.
Transfer the mixture to the prepared tin, sprinkle the chopped almonds evenly over the surface and bake for 30 minutes until golden, risen and a skewer inserted into the middle comes out clean. Serve with mascarpone, if desired.