As a general rule, I’m not a fan of social media. I got off Facebook… wow, it was so long ago now I can’t even remember when. I don’t get the point of Twitter. I really don’t get Snapchat. I don’t have time for that crap in my life. But Instagram, I actually really love. I find it a happy, safe(r) sharing space. It’s where I go for travel inspiration and food inspiration and just generally finding amazing people who are living their dreams, which give me that little extra push to live mine.
One of the accounts I’ve started following relatively recently is @dear_franny, which most people who know me would find kinda weird. Rachel posts mostly photos of her adorable little girl, and I’m not really an “awww look how cute the baby is” kinda gal. But she also bakes. And her baking shots always look amazing. One of her latest really caught my eye – a citrus rosemary olive oil cake. I’m a fan of olive oil in a cake for something a bit different, and I love the combination of citrus and rosemary, so I thought I’d take a peek. Rachel uses the rosemary just in the frosting, but I wanted a plain, simple cake sans-frosting, so I made it a bit more “me.” Here’s my version…
– ¾ cup caster sugar
– finely grated zest of 1 medium orange
– 1 cup plain flour
– pinch of salt
– ½ tsp baking soda
– 1 tbsp dried rosemary
– ⅔ cup extra virgin olive oil
– ½ cup milk, at room temperature
– 2 medium eggs, at room temperature
– juice of half a medium orange
1. Preheat the oven to 175ºC and grease a medium sized round cake tin.
2. In a large mixing bowl, combine the sugar and orange zest, rubbing them together with your fingers, which releases more of the oils from the zest (great tip, Rachel, thanks!).
3. Once combined, add the flour, salt, baking soda and rosemary, and mix to combine. Set aside.
4. In another mixing bowl, whisk together the oil, milk, eggs and orange juice until completely combined.
5. Pour the wet mixture into the dry, bit by bit, folding it in with a spatula as you go. Once completely combined, pour the batter into a cake tin and bake for 40 – 45 minutes, or until it passes the skewer test.
6. Cool in the tin until cool enough to handle, then turn out onto a wire rack to finish cooling. You can ice it, if you want – I like just a bit of icing sugar dusted over the top. Keep in an air-tight container up to 4 days.