METHOD

1. Preheat oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition.
2. Add the flour, rosemary, orange rind, orange juice and milk and beat on low speed until just combined. Spoon into a 5cm deep, lightly greased 25cm round cake tin lined with non-stick baking paper.
3. Cook for 40–45 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
4. To make the orange icing, place the icing sugar and orange juice in a bowl and whisk until smooth. Once the cake has cooled, spoon over the icing and decorate with sugared rosemary to serve. Serves 8.
   

+ To make the sugared rosemary, dip 3 rosemary sprigs in hot water, then press into ¼ cup (55g) white sugar. Place on a small tray and allow to dry for 30 minutes or until crisp. Trim the leaves.