Blood Orange & Rosemary Cake - Edwards Providore

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