AuthorMariaCategoryCake & DessertsA deliciously moist drizzle cake with zesty orange and aromatic rosemary baked with the special ingredient, Olive Branch extra virgin olive oil.
Preheat the oven to 170c. Grease and line a loaf tin.
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.
Bake for 30-35 minutes. While baking, mix together the remaining sugar and orange juice.
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.
Ingredients
Directions
Preheat the oven to 170c. Grease and line a loaf tin.
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.
Bake for 30-35 minutes. While baking, mix together the remaining sugar and orange juice.
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.