Blood Orange & Olive Oil Cake

butter, melted for greasing the tin

flour, to dust the tin (plain or self raising is fine)

large eggs

golden caster sugar

Zest and juice of 3 blood oranges (approx. 150ml)

light olive oil

self-raising flour, sieved

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For the glaze

white chocolate, roughly chopped

zest 1 blood orange, plus juice of 1½ (about 75ml juice)

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Sugared rosemary to decorate (optional)

Small bunch of fresh rosemary sprigs

caster sugar