My partner and I went for an afternoon out and I picked up some blood oranges from a little market stall, I decided to make this cake with them and some Fresh rosemary I have growing in the garden and marble it with some dulce de leches brown sugar cake. we really enjoyed it with a cup or tea. I made a dulce de leches blood orange drizzle to pour over the top with was really quick and easy to make.

Recipe

for the orange rosemary sponge

• 120g golden castor sugar
• 120g butter
• 2 eggs
• zest from 2 blood oranges
• 2 small sprigs of rosemary to make 1 tsp
• 120g self raising flour
• 4 tbsp of fresh orange juice

pre heat the Oven to 180c grease a 2 pound bundt tin

in a stand mixer (or by hand) cream together the butter and sugar until creamy and pale then add the eggs one at a time, then add the zest and orange juice and mix then finally add the flour and finely chopped rosemary from two small sprigs (approx 1 tsp) then mix in and set aside and make the next batter,

for the brown sugar dulce de leches sponge

• 50g dark soft brown sugar
• 70g soft light brown sugar
• 120g butter
• 2 eggs
• 4 tbsp dulce de leches
• 120g self raising flour
• 1 tbsp cocoa

with a mixer cream together the butter and sugars until creamy and soft then mix in the eggs one at a time then add the dulce de leches, finally mix in the flour and cocoa then take the tin and add a spoonful of each of the batter and alternate between the two to get a marbled effect once all the batter is in the tin bake for about 45 to 50 minutes.

Let cool for 5 minutes in the tin the gently turn out onto a cooling rack.

Make the drizzle

• 4 tbsp dulce de leches
• juice from a blood orange
• 5 tbsp icing sugar
• sprig of rosemary

in a pan add the juice and dulce de leches and rosemary sprig and heat until it reaches a rolling boil then remove from the heat and take out the rosemary and add the icing sugar and mix in and leave to cool.

You can buy dulce de leches in a tin by coranation or Bonn maman does a jar