• 30minutes
  • 514calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓


  2. 200g caster sugar

  3. 200g softened butter

  4. 4 eggs , beaten

  5. 200g self-raising flour

  6. 1 tsp baking powder

  7. 2 tbsp milk

  8. finely grated zest of 1 orange

  9. 1/2 tsp very finely chopped fresh rosemary

  10. 100g butter , softened

  11. 140g icing sugar , sifted

  12. 2 oranges

  13. 100g caster sugar

  14. 8 small sprigs rosemary

Instructions Jump to Ingredients ↑

  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

  2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

  3. To make the buttercream filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Peel and cut out segments of an orange with a knife, then set aside for the decoration. Squeeze the juice from what's left and add to the butter cream.

  4. Bring the juice of another orange, the caster sugar and the sprigs of rosemary to the boil in a small saucepan. Strain the syrup over the tops of the warm sponges - reserving the rosemary, cool, then sandwich together with the buttercream.

  5. Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.


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