I have not done much baking over the years, but recently, inspired by so many of the amazing blogs that I follow, I have been playing with this delightful art. I tend to enjoy the creative aspect of baking more than actually eating my projects, as my waistline isn’t cooperating with me these days. However, today I am presenting you with a cake which I have made a number of times, and which I confess, I have helped devour. But doesn’t the addition of chia seeds make it healthy? How about the orange? That’s vitamin C isn’t it? Oh well, I can dream! Not only is this cake scrumptious, but it is so pretty. I have been finding many uses for my rosemary bush, but this is one of the most fun things I have done with rosemary sprigs lately. I found the recipe in my favourite food magazine, Donna Hay Magazine, issue #83. I know you will enjoy it!
Orange and Chia Cake with Sugared Rosemary
250 g unsalted butter
1 cup superfine sugar
1 teaspoon vanilla extract
2 cups self-rising flour, sifted (see below)
1 tablespoon black chia seeds
½ teaspoon finely chopped rosemary leaves
1 tablespoon finely grated orange rind
½ cup orange juice
¾ cups milk
3 sprigs rosemary
¼ cup white sugar
2 cups icing sugar, sifted
2 tablespoons orange juice
Preheat oven to 325°F.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8 minutes, until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the flour, chia, rosemary, orange rind, orange juice and beat on low until just combined. Spoon into a lightly greased 9-inch cake tin that has been lined with parchment paper. Bake for 45 – 50 minutes until done. Test with a wooden skewer. It should come out clean. Allow the cake to cool in the tin, before turning it on to a wire cooling rack to cool completely.
While the cake is cooling, dip the rosemary sprigs into hot water and then press them into the white sugar. Place on a small tray and allow to dry for 30 minutes until crisp. Trim the leaves into the size that you find pleasing and set aside.
To make the icing, place the icing sugar and orange juice in a small bowl and whisk until smooth.
Once the cake has cooled, spoon the icing over the cake and decorate with the sugared rosemary sprigs.
You can make your own self raising flour by combining 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.