Orange and rosemary bundt cake

Ingredients for 1 servings:

• 250 g butter or margarine
• 250 g sugar
• 1 packet of vanilla sugar
• 2 packs of orange peel, grated
• 5 pieces of egg(s), (size L)
• 500 g flour
• 1 packet of baking powder
• 200 ml orange juice
• 3 tbsp rosemary
• 2 tbsp orange juice
• 200 g jam, orange

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a special Gugelhupf

Cream the butter, sugar, vanilla sugar, and orange zest until creamy, then beat in the eggs one at a time. Stir the flour mixed with the baking powder into the mixture alternately with the 200 ml of orange juice. Finely chop the rosemary sprigs and stir them into the batter. Pour the batter into a greased and breadcrumb-coated Bundt cake pan and bake in a preheated oven at 150-175 °C (300-350 °F), depending on the type of oven, for approximately 60-75 minutes. Turn the finished cake out of the pan after 10 minutes. Combine the 2 tablespoons of orange juice with the jam in a saucepan, bring to a boil briefly, and brush the mixture over the Bundt cake.