Orange, Honey & Rosemary Cake
This cake is simple yet elegant and tastes utterly delicious. The orange flavour and Egmont Honey work beautifully together and are set off with the addition of the rosemary in the syrup which is poured over the cake once cooked. This won’t last long!
Serves: Makes 1 cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
- 150g butter, softened
- ½ cup/170g Egmont Manuka Honey MGO 70+
- Zest 1 orange
- 2 teaspoons vanilla extract
- 3 eggs
- ¼ cup orange juice
- 1 ¼ cups flour
- 1 ½ teaspoons baking powder
- ½ cup slivered almonds
Syrup
- ¼ cup/85g Egmont Manuka Honey MGO 70+
- Large sprig rosemary, cut into pieces
Method
- Pre-heat the oven to 180°C and grease a lose-bottomed cake tin with butter.
- Beat together the butter and Egmont honey until pale, light and fluffy.
- Add in the orange zest and vanilla and beat again to combine.
- Add in the eggs, one-at-a-time, beating well after each addition. Then beat in the orange juice before sifting in the flour and baking powder and mixing until just combined.
- Spoon the batter into the cake tin, top with the almonds and bake for 40-45 minutes or until a skewer inserted into the cake comes out clean.
- Remove the cake from the oven and leave for 10 minutes before removing from the cake tin and putting onto a serving platter.
- Poke holes in the cake all over with a skewer.
- Heat the Egmont honey and the rosemary in a small pot until it comes to the boil.
- Leave to sit for 5 minutes before removing the rosemary and pouring the syrup over the cake.
- Leave to cool before serving.
