Flourless orange and rosemary cake

Chef: Natalie Boog
Prep: 15 mins
Cook: 40 mins
Flourless orange and rosemary cake
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

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