for 16 pieces

Cake mixture

200 g	butter, soft
150 g	sugar
¼ tsp	salt
1 tsp	vanilla paste
4	eggs
200 g	white flour
100 g	shelled ground almonds
1 tsp	baking powder
2 sprig	rosemary, finely chopped
1	pomelo, peeled, membranes removed, flesh finely torn apart, 1 tbsp set aside

Citrus drizzle

1	pomelo, use only the juice (yields approx. 100 ml)
2	limes, use only the juice (yields approx. 50 ml)
½ dl	water
40 g	icing sugar

Candied rosemary

1 tbsp	water
1 tbsp	sugar
2 sprig	rosemary, needles removed
4 tbsp	icing sugar

How it's done

Cake mixture

Place the butter in a bowl, mix in the sugar, salt and vanilla paste using the whisk attachment on a hand mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix the flour, almonds, baking powder and rosemary together, mix in with the pomelo flesh. Transfer the cake mixture to the prepared tin.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, prick firmly all over with a wooden skewer.

Citrus drizzle

Mix the pomelo juice and lime juice with the water and icing sugar, set aside 1 tbsp. Pour the drizzle over the cake, leave to stand for approx. 10 mins. Remove the cake from the tin, leave to cool on a rack.

Candied rosemary

Bring the water and sugar to the boil in a small pan, reduce to a syrupy consistency. Add the rosemary, reduce over a medium heat, stirring constantly until the sugar becomes dry and sticks to the needles. Remove the pan from the heat, continue to stir for approx. 2 mins. Leave the rosemary to cool on a sheet of baking paper. Combine the reserved drizzle with icing sugar, drizzle over the cake. Garnish with the reserved pomelo flesh and rosemary.

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