Blood Orange & Rosemary Cake - Edwards Providore
With blood oranges in season, now is the perfect time to make this gorgeous cake. With its sticky syrup and drizzled pink icing in a classic bundt cake tin we think you'll find it takes afternoon tea...
Ingredients
- 225g unsalted butter, softened
- 1 cup (220g) caster sugar
- 2 tsp Cointreau
- 3 free range eggs
- 1 blood orange peeled, pith removed and cut into segments
- 1 orange, peeled, pith removed and cut into segments
- 3 springs rosemary, leaves picked
- 2 cups (300g) plain flour, sifted
- 2 tsp baking powder, sifted
- Juice of 2 blood oranges
- Juice of two oranges
- 1 tbsp caster sugar
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