200g peeled Swede, diced into 2cm cubes
2 medium free-range eggs
120g clear honey
Finely grated zest of 3 medium oranges/2 large oranges (juicing varieties, such as Seville, are best)
60g white rice flour
100g ground almonds
2 tsp baking powder
1/4 tsp salt
For the Drizzle
3 tbsp golden granulated sugar
125 ml water
6 sprigs rosemary
4 tbsp freshly squeezed orange juice
1. Preheat the oven to 180 C/ 350 F/ gas mark 4. Line the base of a 1.7 litre loaf tin with baking parchment and lightly great the parchment and sides of tin with a little vegetable oil.
2. Place the diced swede in a saucepan, cover with water and cook for 7 minutes. Once cooked through, drain off the excess water and blend to a fine puree.
3. In a large mixing bowl, whisk the eggs and honey for 2 minutes until bubbly. Add the orange zest, flour, ground almonds, baking powder and salt. Once all the ingredients are fully incorporated, whisk in the swede puree to combine.
4. Pour the mixture into the prepared tin and place in the middle of the oven for 40 minutes.
5. Whilst the cake is cooking, make the drizzle by dissolving the sugar in the water, along with the rosemary sprigs, in a small pan. As soon as the liquid has come to the boil – by which I mean the bubbles have crept up around the rosemary’s edges and then completely englufed the herb stalks so that you can no longer see them – take the pan off the heat. Set aside to infuse until the cake is ready.
6. Once the cake is cooked and out of the oven, prick it all over right to the bottom with a skewer so that it is covered in little holes. Leave the cake in the tin and, while it is still warm, drizzle with the sweet rosemary liquid, then pour the orange juice over.
7. Finish off by dotting a few rosemary leaves over the surface of the cake and sprinkling with a tablespoon of sugar before serving.