{"id":2243,"date":"2015-12-16T07:00:49","date_gmt":"2015-12-16T06:00:49","guid":{"rendered":"https:\/\/laurencariscooks.com\/?p=2243"},"modified":"2015-12-16T07:00:49","modified_gmt":"2015-12-16T06:00:49","slug":"orange-upside-down-cake-with-rosemary","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/orange-upside-down-cake-with-rosemary\/","title":{"rendered":"Orange Upside Down Cake with Rosemary"},"content":{"rendered":"\n

This unusual upside-down cake recipe is surprisingly delicate and delicious. It isn’t too sweet and allows the fresh flavors of the orange and the rosemary to come through. Rosemary and citrus are a match made in heaven, and they are the perfect pairing for this orange upside-down cake.<\/em><\/p>\n\n\n

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I’m really passionate about finding new flavor combinations and creating food that really has something special. <\/p>\n\n\n\n

I don’t think there’s anything quite like that feeling when you bite into something and all your senses awaken. <\/p>\n\n\n\n

If something is so good it makes me stop for a second to go “wow”, then I know I’m going to remember it. <\/p>\n\n\n\n

For me, this cake does that.<\/p>\n\n\n\n

I have used herbs with citrus before in baked goods, for example in these lemon, mint, and thyme cookies<\/a>. <\/p>\n\n\n\n

Herbs are definitely underrated in sweet food, it’s easy to assume that only savory food is suitable for herbs, but they add a special and unusual element to sweet food. <\/p>\n\n\n\n

Citrus flavors are a particularly good match for herbs, particularly basil, rosemary and thyme.<\/p>\n\n\n

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The herbs I used in this recipe are from Cole & Mason. <\/p>\n\n\n\n

They kindly sent me this absolutely beautiful set of herbs and spices. <\/p>\n\n\n\n

As well as being in extremely convenient and sturdy packaging, the herbs are so intense in flavor. <\/p>\n\n\n\n

Quality ingredients really make or break a dish, and as soon as I opened up the pot of rosemary I was hit with a huge whiff of fresh rosemary smell. <\/p>\n\n\n\n

No flavor has been compromised in these dried herbs – I would highly recommend these.<\/p>\n\n\n\n

The tops can be twisted to either a pour or sprinkle setting, which makes measuring out a tablespoon for this recipe, very quick and easy.<\/p>\n\n\n

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The orange slices are first boiled in a sugar syrup to take the bitterness out of the rind, without this step the cake has a nasty bitter tang to it, but by boiling them first they taste like the chunky bits in a good marmalade, which let’s face it, are the best bits.<\/p>\n\n\n

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I had a lot of fun developing this cake, and I really think you’ll love it too. <\/p>\n\n\n\n

Do let me know if you try it out and make sure to tag me in your pictures on Instagram @laurencariscooks<\/a>!

This post is sponsored by Cole & Mason<\/a>. All opinions are my own, I will only ever write about products I genuinely love.<\/em><\/p>\n\n\n

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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Orange Upside Down Cake with Rosemary<\/h2>\n
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This unusual upside-down cake recipe is surprisingly delicate and delicious. It isn't too sweet and allows the fresh flavors of the orange and the rosemary to come through. Rosemary and citrus are a match made in heaven, and they are the perfect pairing for this orange upside-down cake.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Baking, Dessert<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span> slices<\/span><\/span><\/div>\n
Calories: <\/span>483<\/span>kcal<\/span><\/span><\/div>\n\n\n