Hi everyone! This is my first post for Throwback Thursdays and I am really grateful for the invitation from Mollie over at The Frugal Hausfrau . This is one of those recipes that not only looks beautiful but is also easy to make. Really! The idea that baking is difficult or limited to a select few who have a talent for it is really a myth. Do I have a special talent? No. I have a good oven, I read instructions well and I have an interest in it. Having an interest in it is important! I know that the combination of ingredients seems a bit off putting because they don´t appear to make up anything sweet. Well, I made this for my husband the other day and he was thrilled. And the rosemary is very light but somehow contributes to the flavour of the oranges. We often think that olive oil is used only for savoury dishes but in Spain or Italy, it is used in sweet dishes too! I am quite sure that this is an Italian recipe. I adapted it slightly from Taste of Home. I hope you enjoy this, and hang on..the weekend is almost here!
- 1 1/2 cups (225g) plain flour
- 2 teaspoons baking powder
- 1 cup (220g) caster sugar
- 1 1/2 teaspoon finely chopped fresh rosemary
- 2 mandarins, rind finely grated, pith removed, flesh cut into 1cm rounds
- 1 lemon, rind finely grated
- 1 navel orange, rind finely grated, pith removed, flesh cut into 1cm rounds
- 3 medium eggs, room temperature
- 1/2 teaspoon sea salt flakes
- 1/4 cup (60ml) milk, room temperature
3/4 cup olive oil
- Step 1
Position a rack in the centre of the oven and preheat the oven to 190C. Spray a 22cm round cake pan with olive oil spray. I used sunflower oil Line the bottom of the pan with baking paper and spray the paper with the cooking oil spray. I used sunflower oil again
- Step 2
In a medium bowl, whisk the flour and baking powder together. Set aside. In a large bowl, combine the sugar and 1 1/2 teaspoon of the rosemary. Add the mandarin rind, lemon rind and orange rind, then rub the mixture between your fingertips until it is moist and fragrant. Add the eggs and salt. Using an electric mixer, beat on medium-high speed for about 5 mins or until pale and thick. Beat in the milk. Gradually beat in 3/4 cup (180ml) of the oil. Using a wooden spoon, stir in the flour mixture just until blended. Let the batter rest, covered, for about 10 mins.
- Step 3
Scatter the mandarin and orange rounds over the bottom of the prepared cake pan. Spread the batter over the citrus in the pan.
- Step 4
Bake for 30-40 mins or until a toothpick inserted into the centre of the cake comes out with moist crumbs attached. Cool in the pan on a wire rack for 10-15 mins, then invert the cake onto a cake plate.
- Dust with icing sugar
- The original recipe mentioned using a rosemary whipped cream and drizzling with olive oil. I did not do this but if you are interested, do check out the original recipe here
I am also sharing this recipe on Fiesta Friday
Enjoy! Xxxx Natascha