Yield
Serves 12
Prep Time
25mins
Cook Time
140mins
Difficulty Level
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There’s always space for dessert, especially for this stunning whole orange cake glazed with fragrant rosemary syrup. While fruity flavours may not be your go-to for cakes before, the citrusy tang of this one will be sure to change your mind. It’s also perfectly moist, sweet, and full of texture.

Ingredients

  • 2 oranges
  • 1 tsp baking powder
  • 6 eggs
  • 1 cup caster sugar
  • 1 cup fine semolina
  • 1¼ cups ground almonds
  • 1½ teaspoon finely chopped fresh rosemary leaves

ROSEMARY SYRUP

  • 2 oranges
  • 1 cup caster sugar
  • 125 ml water
  • 1½ tbsps lemon juice
  • 2 tbsps orange-flavoured liqueur
  • 2 (8 cm) sprigs fresh rosemary
01.

Place unpeeled oranges in a medium saucepan over high heat, cover with cold water; bring to the boil. Boil covered, 1½ hrs or until oranges are tender; drain. Cool.

02.

Preheat oven to 180 C (160 C fan-forced). Grease a deep 22 cm (9 inch) round cake pan; line base and side with baking paper.

03.

Trim and discard ends from oranges. Halve oranges; discard seeds. Process orange, including rind, with baking powder until mixture is pulpy. Transfer to a large bowl.

04.
Process eggs and sugar for 5 mins or until thick and creamy. Stir egg mixture into orange mixture. Fold in semolina, ground almonds and rosemary. Spread mixture into pan.
05.

Bake cake for 1 hr or until a skewer inserted into the centre comes out clean. Stand cake in pan for 45 mins before turning, top-side up, onto a cake plate.

ROSEMARY SYRUP

01.

Remove rind from one orange with a zester, into thin strips. Using a vegetable peeler, peel a long continuous strip of rind from remaining orange.

02.

Place sugar, water and lemon juice in a small saucepan over low heat; stir, without boiling, until sugar dissolves. Add long strip of rind, bring to the boil; boil for 5 mins or until syrup thickens.

03.
Remove from heat; stir in liqueur, rosemary and thin strips of rind.
04.

Spoon hot syrup over warm cake. Serve cake warm or at room temperature.

TIP If you don’t have a zester, simply peel the rind into wide strips with a vegetable peeler, then cut them into thin strips. You could vary the flavourings in the syrup by adding either a cinnamon stick or a split vanilla bean instead of rosemary.

Photo: bauersyndication.com.au

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