Bloody Orange Rosemarry Pound Cake

for the cake

• 1 3/4 cups gluten free all purpose flour
  
• 1/2 cup brown sugar
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon sea salt
  
• 2 eggs
  
• 2 grated bloody orange zest
  
• 1/2 cup room temperature unsalted butter
  
• 1/2 cup 2 % milk
  
• 1/4 cup bloody orange juice
  
• 1/2 teaspoon pure vanilla extract
  
• 1 teaspoon rosemary syrup
  

1. Preheat oven to 325F, and grease a loaf pan
2. Combine all the flour, baking powder and salt, set aside
3. Beat the butter, sugar and zest together until smooth, then add the eggs, one at a time until they are well coporated
4. Mix in flour mixture and milk, juice, extract & syrup until the batter is well combined
5. Pour the batter into the loaf pan, and bake 1 hour
6. Remove from oven and let it cool completely, about 20-30 min

for the pinky frosting sauce

• 3 tablespoons bloody orange juice
  
• 1/2 cup powder sugar
  
• 7 bloody orange rings
  
• a few rosemary
  

1. Whisk the juice and sugar together until smooth
2. Top the pound cake orange slices and pour the sauce on it, sprinkle rosemary
3. Enjoy with a cup of coffee