Equipment

• Stand mixer with paddle attachment
• Mixing bowls & spoons
• Sieve
• 8” round cake tin or springform pan (greased & lined)

Ingredients

• 175g plain flour
• 150g golden caster sugar
• 3 medium free range eggs
• 100ml olive oil
• Zest of 2 unwaxed oranges
• 50ml juice from the oranges
• 2 tsp finely chopped rosemary (not the woody part)
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda

To decorate:

• Sifted icing sugar
• Sprigs of rosemary
• Method

 Method

1. Preheat the oven to 170 fan. Grease, base and side line an 8” round cake tin or springform pan
2. Beat the eggs and sugar on medium high for a couple of mins until pale, creamy and thickened slightly
3. Add the olive oil and beat well for a further minute or so
4. Add the zest, juice and herbs and beat in to combine
5. Combine the flour and powders to distribute then gently fold this through the mix in a couple of ncrements
6. Pour into the tin and bake for around 25-30 mins until completely cooked through and springy
7. Leave in the tin for 15 mins to cool, then turn out to cool.
8. Dredge all over the top of the cake to generously coat with a fluffy white dusting of icing sugar on the whole top of the cake. Pop on some rosemary sprigs to finish!