Orange & rosemary drizzle cake

• caster sugar↗200g g
• softened butter200g g
• eggs↗4

  beaten

• self-raising flour↗200g g
• 1 tsp baking powder↗ tsp
• milk↗ tbsp
• finely grated zest of 1 orange
• ½ tsp very finely chopped fresh rosemary tsp
• butter↗100g g

  softened

• icing sugar↗140g g

  sifted

• oranges↗2
• caster sugar↗100g g
• small sprigs rosemary↗8

Step-by-step instructions

1. 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. 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. 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. 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. 5

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