For the cake mix

  • 225g Sainsbury's English Butter, Unsalted, at room temperature
  • 425g Caster sugar
  • 4 Free range eggs
  • 175g Self Raising Flour
  • 50g Ground Almonds
  • Zest and juice of ½ seedless orange
  • A few drops of Vanilla Extract
  • 2 Large seedless oranges

For the syrup

  • 75g Caster sugar
  • 1 tbsp Runny honey
  • Juice ½ seedless orange
  • 4 Fresh living rosemary sprigs


  1. 1

    Slice the oranges, taking care to make each one about 1/2cm thick. Tip 200g of the caster sugar into a saucepan, along with 150ml water. Bring the pan to a simmer, then gently cook the orange slices for 10 minutes. Remove the fruit from the sugar syrup and leave to cool.

  2. 2

    Heat oven to 180C/160C fan/gas 4. Whisk the butter and remaining sugar together until light and fluffy, then gradually mix in the eggs, one at a time. Add the orange zest, juice and vanilla extract, then beat in the flour and almonds. The batter needs to have a thick consistency that drops off a wooden spoon – add a splash of milk to loosen if necessary.

  3. 3

    Grease and line a round, 23cm cake tin, then arrange the orange slices across the bottom of the tin. Spoon over the cake mix, level with the back of a spoon and bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.

  4. 4

    While the cake cooks, heat the caster sugar, honey, orange juice and rosemary in a small saucepan until the sugar has melted and the liquid is just-starting to bubble. Set the syrup aside to infuse for 10 minutes.

  5. 5

    Turn the cake out onto a plate or board while it is still warm, then drizzle the syrup over the cake.

Nutritional Details

Each serving provides
  • Energy 1591kj 380kcal 19%
  • Fat 20.0g 29%
  • Saturates 11.0g 55%
  • Sugars 33.0g 37%
  • Salt 0.21g 4%

% of the Reference Intakes

Typical values per 100g: Energy 1063kj/254kcal

Each serving provides

43.0g carbohydrate 1.8g fibre 5.5g protein

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