Blood Orange and Rosemary Cake


I have been dying to make this cake for quite some time now.  When I first read the recipe in Katie Quinn Davies’ book “What Katie Ate”, I knew I would love it!  Many years ago I learned of the wonderful qualities of chocolate and chili and now we have citrus and rosemary … in a cake!  Unusual combinations always grab my attention and I love to give them a go because the results are often very rewarding and this recipe is no exception.  The cake is soft and subtly citrus with a hint of rosemary.  These flavours are guaranteed to put a smile on your face and the faces of the lucky people who will get the chance to share this beautiful cake with you.

This recipe is adapted from the recipe in What Katie Ate by Katie Quinn Davies.  You can check out her wonderful website here or purchase her cook book here.

Bon appétit!

225g unsalted butter, softened

1 cup caster sugar

2 tsp cointreau

3 free range eggs

2 blood oranges, peeled, pith removed and segmented

3 sprigs rosemary, leaves picked

2 cups self raising flour

Blood Orange Syrup

Juice of 1 1/2 blood oranges

2 tsp caster sugar

Blood Orange Icing

Juice of 1/2 blood orange

1 cup icing sugar

Preheat the oven to 180C fan forced and grease a 9cm, 1.4 litre capacity bundt tin.  Use an electric mixer to cream the butter and sugar for 10 minutes until light and creamy.  Add the eggs one at a time then the cointreau, until combined.

Whizz the blood orange segments and rosemary in a food processor until the rosemary leaves are finely chopped and add to the butter, sugar and egg mixture and beat together on low until combined.  With the mixer on low speed, gradually add the flour, beating between additions until everything is well mixed.

Pour the batter into the tin and bake for approximately 40 minutes.  Meanwhile make the blood orange syrup by placing ingredients in a saucepan and bringing to the boil.  Cook until syrup is slightly reduced and and a more syrupy consistency.  Allow the cake to cool slightly before transferring to a wire rack with a plate placed beneath it to catch the syrup and icing drips.  Pierce cake with a skewer then pour over the syrup.

Make the icing by combining the juice and icing sugar.  Drizzle over the cooled cake then refrigerate before serving.


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