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| Main ingredients | Malta oranges, Sugar, Butter, Condensed milk, Refined flour, Baking powder, Baking soda, Vanilla essence, Rosemary leaves |
| Cuisine | Fusion |
| Course | Desserts |
| Prep time | 35-40 minutes |
| Cook time | 25-30 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 Malta oranges
- 1 cup sugar
- ¾ cup soft butter
- ½ cup condensed milk
- 1 cup refined flour (maida)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla essence
- Fresh rosemary leaves for garnish
Method
- Heat a non-stick pan, add sugar and 1½ cups water, mix well and cook on medium heat till sugar dissolves.
- Meanwhile cut 1 orange into medium thick slices, add to the sugar syrup and cook on medium heat for 10 minutes. Set aside to cool.
- Preheat oven to180º C.
- Take butter in a bowl, add condensed milk and beat with an electric hand blender till light and fluffy.
- Sift refined flour, baking powder and baking soda directly into the bowl. Zest remaining orange, add to the flour mixture and mix well.
- Halve the remaining orange and squeeze its juice into the bowl and mix well. Add vanilla essence and mix well.
- Drain the orange slices from the sugar syrup. Arrange them in a greased baking tray and pour the batter over it. Tap the tin lightly to remove air bubbles if any.
- Keep the baking tin in the preheated oven and bake for 20-25 minutes.
- Take the tin out of the oven and let it cool slightly. Demould the cake on a serving plate while still warm. Brush the remaining sugar syrup while the cake is still warm.
- Allow to cool completely. Cut into slices, garnish with rosemary leaves and serve.
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