Blood Orange & Rosemary Cake
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.edwardsprovidore.com.au.
Cooking tools:
- Bundt pan
- Springform pan
- Hand mixer
- Food processor
- Cooling rack
- Skewer
- Parchment paper
- Mixing bowl
- Saucepan
- Stove
- Oven
- Spoon
- Plate
- Refrigerator
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
- Juice 1 blood orange
- 2 cups (320g) icing sugar, sifted
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