Cointreau and Rosemary Cake Recipe
When you make cake, sometimes you just gotta make cake. You know what I mean? One of my oldest friends came over to visit recently and I hadn’t seen her in years!
These are the friends I love best, you know those friends that you have that you don’t see for ages…..just cause life gets in the way, you know? But then you see them and you slip right back into conversation where you left off. As if you just saw them yesterday. Those friends….they are my life long friends.
The friends that know you so well, they know the best present for you is some kind of baking dish. The friend that you made a recipe book for when you were younger. Handwritten recipes….all my favourites….in a notepad for her birthday.
Those friends….well they deserve special cake. Cake cooked with love…..this cake was cooked at the last minute, pulled out of the oven, dressed and served deliciously warm and just a bit crumbly. Homemade, delicious and full of that best friend kind of love.
Cointreau and Rosemary Cake Recipe
The marriage of orange and rosemary in this cake is much like the time spent with those oldest and best friends…….Perfect.
1 cup caster sugar
2 Oranges, peeled
2 tablespoons finely chopped Rosemary (I chop mine with this tool… Fox Run Mezzaluna With Guard, Double Blade , I only just started using it and I cannot believe I didn’t know about and use this sooner!)
2 cups plain flour, sifted
2 teaspoons baking powder
Juice of 4 oranges
1 tablespoon caster sugar
Icing to drizzle
Juice of 1 orange
2 cups sifted icing sugar
Preheat the oven to 180 C and grease a bundt tin. (I love Nordic Ware Platinum Collection Original Bundt Pan, 12 Cup These tins are just gorgeous. We used a few of them when shooting our book for their gorgeous shapes. These are tins you will have forever.)
Using an electric mixer, cream the butter and sugar for about 10 minutes until light and creamy. Add you eggs one at a time, beating until combined. Add the Cointreau and combine. The mixture may look like it is splitting at this point. Don’t worry, once you add the flour, it all comes together.
In a blender, puree the peeled orange and rosemary, until you have a smooth liquid. Add to the butter and sugar mixture and beat on a low speed till combined.
In a separate bowl, mix together the flour and baking powder. With the mixer on a low speed, gradually add the flour mixture to the butter and sugar mixture, beating after each addition until well combined.
Pour into the greased tin and bake for 45 minutes or until a skewer comes out clean.
To make the syrup, combine the orange juice, Cointreau and sugar in a small saucepan and simmer until the syrup has thickened a little. It should have reduced by about a third.
Make the icing by mixing the orange juice and icing sugar until smooth.
I find I need to trim the top of this cake before I flip it over so it sits perfectly flat on the plate and I like to serve on a large plate that can hold all that yummy syrup, so it soaks into the cake. Poke holes all over the cake before you pour the warm syrup over. This will allow all that tangy goodness to just ooze through the cake.
I like to serve this quite warm. The cake will be a little more crumbly than if you allow it to cool, but for me, warm cake with some warm orange, cointreau syrup, drizzled icing and a dollop of double cream is just heaven.
Perfect for those afternoons with the best of friends.
Want more recipes? Check out our new gorgeous book packed full of the most delicious recipes you could imagine. Not to mention a few yummy cocktails too!