for 12 pieces

Syrup

1 ½ dl	orange juice
½ dl	Aperol (bitter fruit liqueur)
½ dl	Prosecco (e.g. sparkling rosé)
3 tbsp	icing sugar

Batter

220 g	butter, soft
220 g	sugar
1 pinch	salt
4	eggs
½	organic orange, grated zest and 3 tbsp of juice
180 g	white flour
1 tsp	baking powder

Frosting

250 g	cream cheese
1 ½ tbsp	icing sugar
½	organic orange, sliced, cut into quarters
1 sprig	rosemary, needles removed

How it's done

Syrup

Pour the orange juice, Aperol, prosecco and icing sugar into a pan, bring to the boil, stirring occasionally. Turn down the heat, reduce for approx. 5 mins. while stirring occasionally, set aside approx. 100 ml. Reduce the remaining liquid to a syrupy consistency for approx. 8 mins.

Batter

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Add the orange zest and juice, mix in. Combine the flour and baking powder, stir into the mixture. Transfer the batter to the prepared tin.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, prick the cake firmly with a wooden skewer, drizzle with the reserved liquid, remove from the tin, leave to cool on a wire rack.

Frosting

Place the cream cheese and icing sugar in a bowl, beat until smooth using the whisk on a mixer, spread on top of the cake. Drizzle the cake with the syrup. Top with the orange slices and rosemary.

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