Orange, Cardamom Olive Oil Cake with Rosemary Drizzle

Method

1. 1
   Stab a hole in each orange and simmer them in water until soft, about 30 minutes. Drain and blend until smooth.
2. 2
   In a large bowl, mix the blended oranges, caster sugar, olive oil, and eggs until combined.
3. 3
   Add the self raising flour, ground cardamom, cinnamon, almond meal, baking powder, and salt. Whisk until smooth.
4. 4
   Pour the batter into a lined baking dish. Bake at 160°C fan-forced for 45 minutes.
5. 5
   While the cake bakes, make the rosemary syrup: In a saucepan, combine limoncello, caster sugar, lemon juice, orange juice, and rosemary sprigs. Simmer until sugar dissolves, then remove rosemary stems.
6. 6
   Once the cake is out of the oven, poke holes all over using a skewer or fork. Pour the syrup over the cake. Let it cool completely.
7. 7
   Make the mascarpone icing: In a bowl, whisk mascarpone and caster sugar on high for a few minutes until sugar dissolves and mixture thickens.
8. 8
   Serve the cake with the mascarpone icing.