- Vegetable oil for greasing
- 2 large free-range eggs
- 225g caster sugar
- 227g tub clotted cream
- Zest 1 lemon and 1 orange
- 200g self-raising flour
For the drizzle:
- Juice 1 lime, 1 orange and 1 ruby grapefruit
- 2 fresh rosemary sprigs, plus extra to garnish
- 4 tbsp granulated sugar, plus extra to serve
- Heat the oven to 180°C/fan160°C/gas 4. Lightly oil and base-line a 1 litre loaf tin. With an electric hand mixer, whisk the eggs and sugar in a mixing bowl for 2-3 minutes until pale, thick and nearly double in size.
- Gently beat in the clotted cream with the zests until smooth, then fold in the flour with a pinch of salt. Pour the batter into the prepared tin, then bake for 60-70 minutes until a skewer pushed into the middle comes out clean. (Cover the cake with foil if it’s browning too quickly, but not before the 30 minute mark or the cake might sink.)
- Towards the end of the cooking time, make the drizzle. Put all the juices with the rosemary in a small pan and heat gently until the mixture bubbles. Leave to cool for 2 minutes, then add the sugar.
- As soon as the cake is cooked, remove from the oven and pierce it all over with a metal skewer. Pour over half the hot drizzle, letting it sink in for 10 minutes. Leave it in the tin for another 10 minutes, then turn out onto a cooling rack. Make holes with a skewer on the underside, then slowly pour over the remaining drizzle, making sure it doesn’t all run off the sides. Leave to cool completely, then scatter over more sugar, decorate with rosemary sprigs and serve.
- Make this a classic lemon drizzle by omitting the orange zest and doubling the amount of lemon zest. For the drizzle, use the juice of 4-5 lemons.
- Freeze the finished cake, well wrapped in baking paper and foil, for up to 3 months. Defrost thoroughly and add a second drizzle of citrus and rosemary syrup if needed.