Flourless orange and rosemary cake
Recipes and images from Courtyard Kitchen by Natalie Boog (Murdoch Books) $39.99, available now.
220 g (1 cup) caster (superfine) sugar
200 g (2 cups) almond meal
1 teaspoon baking powder
2 tablespoons finely chopped rosemary
- Preheat the oven to 150°C. Lightly grease a 15cm round cake tin and line the base with baking paper.
- Zest the oranges, then remove the white pith and seeds. Coarsely chop the flesh and put in a food processor with the remaining ingredients. Process until well combined, then pour into the prepared tin.
- Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.
- This cake will brown a little more than usual due to the sugar and juice from the oranges, so if necessary cover loosely with a piece of foil during baking.
Using herbs in sweet recipes is not a first thought for most home cooks, but it’s surprising how well they can work together.