Flourless orange and rosemary cake
Chef:
Natalie Boog
Prep:
15 mins
Cook:
40 mins
I love the dense texture of flourless cakes and I love all citrus cakes, so being able to combine the two, with rosemary for extra interest, is an added bonus. I really enjoy using herbs in sweet recipes. It's not a first thought for most home cooks, but it's surprising how well they can work together.
2 oranges
4 eggs
220g castor sugar
200g almond meal
1 tsp baking powder
2 tbsp finely chopped rosemary
Preheat the oven to 150°C / 300°F / Gas Mark 2. Lightly grease a 15cm round cake tin and line the base with baking paper.
Zest the oranges, then remove the white pith and seeds.
Coarsely chop the flesh and put in a food processor with the remaining ingredients.
Process until well combined, then pour into the prepared tin.
Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.
This cake will brown a little more than usual due to the sugar and juice from the oranges, so if necessary, cover loosely with a piece of foil during baking.
Serves
8
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Fruit, Sugar, Herbs
Recipe Type
Cakes & Baking, Entertaining, Cake Stall
Level of Difficulty
Easy
