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Orange, Rosemary and Almond Cake

this cake is always such a winner. It is easy to cook, and looks and tastes stunning for dinner parties or an indulgent tea!


2 oranges washed

2 Springs of Rosemary

125g salted butter

225g caster sugar

5 free range eggs

175g ground almonds

60g sef-rasing flour

2 tsp orange oil

2 tsp almond extract


75g caster sugar

2 tbsp orange juice

1 tbsp grand marnier

1 sprig of rosemary

Preheat the oven to 180oC, and line a 22cm cake tin.

Place the oranges in a sauce pan and fill with water. Bring to the boil and simmer for 10-15 minutes until soft. Once soft remove from the pan, cut in quarters and allow to cool slightly. While cooling strip the sprigs of rosemary and finely chop.

Next deseed the oranges and place in a food processor. Whizz until smooth and then add the butter, sugar, eggs, ground almonds, flour and baking powder, orange oil and almond essence.

Spoon into the tin and cook for approximately one hour, test with a skewer.

Remove from the oven. while cooling make the syrup. Place the ingredients in a sauce pan and bring to the boil.Simmer for 5 minutes until the ingredients have reached a syrup/sticky consistency. Pour over the cake, or spoon over slices. You can even garnish with almond nibs or toasted flaked almonds if you want to make an impact!

Serve with vanilla ice cream, mascarpone, or coconut sorbet.

As always do let me know how you get on!