Blood Orange, Rosemary & Olive Oil Madeira Cake with Butterfly Pea Glaze

Fri, 28 February 2020

 

Ingredients

120ml olive oil

1 large egg

1 blood orange, zest & juice

185g Greek yoghurt

200g caster sugar

1 sprig of rosemary, finely chopped

200g self-raising flour

For the glaze

160g icing sugar, sifted

2-3tbsp boiling water

1tsp butterfly pea powder

Blood orange segments, fresh blueberries, rosemary sprigs, to decorate

 

Method

1. Preheat oven to 160°C & line a 2lb loaf tin.
2. Place the oil, egg, zest, juice, yoghurt, sugar & rosemary in a large bowl and mix together.
3. Sift over the flour and stir until smooth. 
4. Pour mix into the lined loaf tin and bake for 40 – 45 minutes or until cooked when tested with a skewer.
5. Allow to cool for 10 minutes in the tin, then remove and place on a wire rack. 
6. To make the icing; place the sugar, butterfly pea powder and boiling water in a small bowl and mix to combine.
7. Spoon over the icing while the cake is still warm and set aside for 10 minutes to set.
8. Top with the orange segments, blueberries & rosemary sprigs