Orange, Rosemary and Olive Oil Drizzle Cake

A deliciously moist cake with zesty orange and aromatic rosemary baked with extra virgin olive oil.

Ingredients:

• 1 ¼ cup of plain flour
• 1 cup cup golden caster sugar
• 2 eggs
• ⅓ cup Olive Branch extra virgin olive oil (plus extra for greasing)
• Zest and juice of one orange
• 1 tbsp finely chopped rosemary
• 1 tsp baking powder
• ½ tsp bicarbonate of soda

Method:

1. Preheat the oven to 170c. Grease and line a loaf tin.
2. Sift together the flour, baking powder and bicarb and add ¾ cup of the sugar. Lightly beat the eggs with the olive oil, ½ the orange juice and zest, add to the dry ingredients and mix well. Fold in the rosemary until evenly distributed.
3. Bake for 30-35 minutes. While baking, mix together the remaining sugar and orange juice
4.  After removing the cake from the oven, while still in the tin, spread the sugar and juice mix over the top of the cake. Remove from the tin once cooled.

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