APEROL SPRITZ CAKE!! This Aperol Spritz inspired cake is packed with orange zest and almonds, soaked in a delicious Aperol, prosecco and lemon syrup - then topped with a tangy aperol cream cheese icing and rosemary. It’s boozy and burrrrsting with flavour. And it’s gluten free!! Recipe below! I have made this twice now, and it is also lovely with some frozen raspberries folded through the batter before you pour it into the tin. Zesty Orange & Almond Loaf: 3 large eggs ½ cup caster sugar ½ cup full-fat cows milk ½ cup extra-virgin olive oil Zest of 1 orange (about 1 Tbsp zest) 2 Tbsp freshly squeezed lemon juice 1 ½ cups ground almonds ½ cup gluten-free plain flour 2 tsp baking powder ½ tsp flaky sea salt ¼ tsp baking soda 3/4 cup frozen raspberries (*optional) Aperol Syrup: ¾ cup freshly-squeezed orange juice (juice of about 2 oranges), sieved to remove any pulp ¾ cup prosecco ¾ cup Aperol liqueur ⅓ cup freshly squeezed lemon juice 3 Tbsp caster sugar Icing + Garnishes: 250g Traditional cream cheese (Meadow Fresh is the best brand for icing) ⅔ cup icing sugar ½ tsp vanilla bean paste 2 Tbsp Aperol liqueur 3 orange slices, cut into quarters (optional) Rosemary sprigs & rosemary flowers, to decorate (optional) METHOD IN COMMENTS #aperol #baking #cake