Serves: 8 Prep 30 min plus (cooling & 10 min resting Time) Cooking 40 mins
1 1/2 cups (225g) plain flour
2 tsp baking powder
1 cup (220g) caster sugar
2 1/2 tsp fresh rosemary finely chopped, divided
2 mandarins, rind finely grated, pith removed, flesh cut into 1cm rounds
1 lemon, rind finely grated
1 navel orange, rind finely grated, pith removed, flesh cut into 1cm rounds
3 Coles Brand Australian Free Range Eggs, room temperature
1/2 tsp sea salt flakes
1/4 cup (60ml) milk, room temperature
3/4 cup (180ml) extra virgin olive oil, plus more for drizzling
1 1/2 cups (375ml) thickened cream
2 tbsp icing sugar, plus more for dusting
- Position a rack in the centre of the oven and preheat the oven to 190°C. Spray a 22cm round cake pan with olive oil spray. Line the bottom of the pan with baking paper and spray the paper with the cooking oil spray.
- In a medium bowl, whisk the flour and baking powder together. Set aside. In a large bowl, combine the sugar and 1 1/2 teaspoon of the rosemary. Add the mandarin rind, lemon rind and orange rind, then rub the mixture between your fingertips until it is moist and fragrant. Add the eggs and salt. Using an electric mixer, beat on medium-high speed for about 5 minutes or until pale and thick. Beat in the milk. Gradually beat in 3/4 cup (180ml) of the oil. Using a wooden spoon, stir in the flour mixture just until blended. Let the batter rest, covered, for about 10 minutes.
- Scatter the mandarin and orange rounds over the bottom of the prepared cake pan. Spread the batter over the citrus in the pan.
- Bake for 30-40 minutes or until a toothpick inserted into the centre of the cake comes out with moist crumbs attached. Cool in the pan on a wire rack for 10-15 minutes, then invert the cake onto a cake plate.
- Meanwhile, make the rosemary whipped cream. In a large bowl, whip the cream, icing sugar and remaining 1 teaspoon rosemary until thick. Dust the cake lightly with icing sugar. Serve the cake with the rosemary whipped cream and drizzle with extra virgin olive oil.