ORANGE & ROSEMARY CAKE
A few hours before preparing the dough, infuse a tablespoon of Maison Laget Rosemary (or the equivalent of 2 sprigs of fresh Rosemary if you have some in the garden) in 150ml of cream.
Prepare a classic dough, preferably using organic ingredients.
Take 3 eggs and separate the whites from the yolks. Mix the yolks into a bowl with 125gr of brown sugar, then whisk until you obtain a white, homogeneous mixture. Add 1 sachet of vanilla sugar and 4-5 drops of Maison Laget’s Orange essential oil. Mix well.
Remove the Rosemary sprigs from the liquid cream and add to the mixture. Add the liquid cream. Replace the usual melted butter with 50ml of Nature & Progrès Maison Laget olive oil. Stir well with a whisk to combine the ingredients.
In another bowl, mix 150gr of flour with 1 sachet of baking powder. Whisk the egg whites. Combine both mixtures and gently fold the egg whites in. Butter a standard-sized cake mould nad sprinkle a little flour over the entire surface, having care to remove any excess.
Pour your combined mixture into the cake mould and bake for about 40 minutes in a preheated oven at 180°C (choose convection heat where possible). Check with a knife that the cake is cooked properly and bake again for 5 minutes if necessary. Leave the cake to cool before unmolding.
For decoration, you can make a very simple icing by combining icing sugar with a rosemary infusion! Add slices of candied orange or lemon on top. Don’t forget that you can always opt for the cup cake version!