Preheat Oven to 170 ̊C
Line and grease 4 20cm cake tins with baking paper
Blitz castor sugar and rosemary in a food processor until fine.
Cream margarine and sugar and until light and fluffy.
Mix in the eggs, one at a time, until fully incorporated.
Baking Powder Sieve flour and baking powder into mixture from a height and fold in. To make a smooth, soft batter
Divide batter evenly between the 4 cake tins.
Bake for approx. 20 minutes until golden hue.
Mix eggs, egg yolks and sugar in a heat proof bowl until combined
Pour juices and zest into saucepan and bring to the boil
Pour boiling liquid over eggs and whisk vigorously.
Place bowl over a saucepan with water and whisk until thickened
Siv mixture and add butter, a little at a time until curd is glossy and thick.
Cover with cling film and refrigerate for a minimum of 4 hours.
Cream margarine until smooth.
Add Icing sugar, a little at a time, and beat until light and fluffy.
Add tangerine juice and mix until combined
If icing is too thick, add milk 1 tablespoon at a time.
Add castor sugar and water to a saucepan and bring to a gentle simmer
Add rosemary and simmer for 8-10 minutes.
Remove rosemary. Set Aside for garnish
Reserve syrup for assembly
Level out all four cakes
Brush each cake lightly with the rosemary syrup
Place layer of cake on board. Cover with a thin layer of icing.
Pipe a lip around the cake with icing to create a dam.
Alternate with cakes and filling making sure to invert the last layer so that the top of the cake is flat.
Use remaining icing to lightly cover the top and sides of the cake to create a naked look.
Adorn the top of the cake with candied rosemary, tangerine segments, raspberries and edible flowers.
Dust with a gentle breath of icing sugar