Orange and Chia Cake with Sugared Rosemary

Orange and Chia Cake with Sugared Rosemary

Orange and Chia Cake with Sugared Rosemary

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!

Sugared Rosemary will make a pretty decoration for other baked goodies!

Sugared Rosemary will make a pretty decoration for other baked goodies!

I will be sharing this post with the gang at Fiesta Friday, Throwback Thursday, Foodie FriDIY and Saucy Saturdays. Be sure to check out my favourite link-parties.

DSC_2193

Orange and Chia Cake with Sugared Rosemary

 Ingredients:

 250 g unsalted butter

1 cup superfine sugar

1 teaspoon vanilla extract

3 eggs

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

Icing:

2 cups icing sugar, sifted

2 tablespoons orange juice

Method:

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.

Serves 8.

Note:

You can make your own self raising flour by combining 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.

This cake has become a family favourite!

This cake has become a family favourite!

 

 

47 Responses to “Orange and Chia Cake with Sugared Rosemary”

  1. Mack

    Not only does this look delicious- it is absolutely gorgeous!!!! I am so taking this cake to thanksgiving this year 😉 Thanks for sharing!

    Reply
  2. Jess

    This looks delicious, I love the flavor combination of the orange and rosemary. Well done Julianna 😉

    Reply
  3. Jhuls

    Those sugared rosemaries look pretty on top of the delicious cake. Thanks for bringing such yummy cake at this week’s FF! Happy FF, Chef Julianna. x

    Reply
  4. FrugalHausfrau

    I’ve never had a cake with either chia or rosemary, but now I’m inspired! It’s truly lovely, too.

    Thanks for sharing at Throwback Thursday, too!!

    Mollie

    Reply
  5. Les

    Cool cake ….great pics too !!! sort of looking forward to getting home and cooking again … will have to try the croquettes with cod I’ve seen here … maybe even substitute salmon … LOL ( I always have to change things …LOL)

    Reply
    • chefjulianna

      Thanks Les! The croquettes looked so awesome and I know they would be wonderful with salmon! So west coast, don’t you think? 😀

      Reply
  6. Carlee

    What a pretty cake and such a great combo of flavors! Thanks so much for sharing at Throwback Thursday!

    Reply
    • chefjulianna

      Thanks so much, Teagan! Don’t you wish that we could get the fragrances through our computer? So glad to see you here and happy to know that you are following me! 😀

      Reply
  7. witchspotion

    Hey . I have planned on starting a bake off a way to collab with different bloggers on a weekly basis. Would you like to become a part of this collab . It’s a great way to spread word about you blog and to get more readers to read you post.
    If you accept I will send you the details.

    Reply
    • chefjulianna

      Hey there! I am interested in this! I may not be able to post every week, but perhaps you could tell me about it and I will see how often I can participate.

      Cheers,

      Julianna

      Reply
  8. B

    What a beautiful cake! I’m so glad you decided to feature in the Sweet Spell collaborative post. Thanks so much for participating and I’m happy to meet you on the interwebs. I hope we can work together in the future!

    Reply

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