Rosemary Cake

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Sometimes I daydream about opening up a small tearoom.  It would be bright and cheerful and always smell delicious.  I would have a few staples and then bake what ever is seasonal/I felt like to serve with pots of steaming tea.  And this cake would be in regular rotation.

I know we all tend to think of rosemary as savory but it really works in this light cake.  And it’s not overpowering.  Just a subtle hint of rosemary throughout.  The original recipe recommended serving it with stewed apples which I think would be delicious.  I, however, opted to have it with some whipped cream.  And of course, tea.

Rosemary Cake

From Nigella Lawson’s How to be a Domestic Goddess

1 cup plus 2 tbsp butter, softened

3/4 cup sugar

3 large eggs

1 1/3 cup cake flour

1/2 cup all-purpose flour

1 1/2 tsp baking powder

1 tsp vanilla

1/2 tsp salt

roughly 2 tsp fresh rosemary needles, minced

4 tbsp milk

1-2 tbsp sugar and 1 – 4 inch fresh rosemary stalk for the top of the cake

Preheat the oven to 350 degrees.  Grease a loaf pan and set it aside.

Cream the butter and sugar together until light and fluffy.   Add in the eggs one at a time, beating well.  After each add add in one tablespoon of flour and mix before the next egg.

Add the vanilla.

Fold in the rest of the flour and rosemary.  Thin the batter with milk if it is too thick.  Mine was and I used all 4 tablespoons.

Pour the batter into the greased loaf pan.

Sprinkle the top generously with sugar.  Lay the rosemary branch lengthwise across the center of the cake.

Bake for 45-60 minutes.  It is done when it is risen, golden, and a toothpick comes out clean.

Let the cake completely cool before taking it out of the pan.  Wrapped in foil, this cake will keep well for 3-4 days.

Rosemary Cake

1 cup plus 2 tbsp butter, softened

3/4 cup sugar

3 large eggs

1 1/3 cup cake flour

1/2 cup all-purpose flour

1 1/2 tsp baking powder

1 tsp vanilla

1/2 tsp salt

roughly 2 tsp fresh rosemary needles, minced

4 tbsp milk

1-2 tbsp sugar and 1 – 4 inch fresh rosemary stalk for the top of the cake

 

Preheat the oven to 350 degrees.  Grease a loaf pan and set it aside.

Cream the butter and sugar together until light and fluffy.   Add in the eggs one at a time, beating well.  After each add add in one tablespoon of flour and mix before the next egg.  Add the vanilla.

Fold in the rest of the flour and rosemary.  Thin the batter with milk if it is too thick.

Pour the batter into the greased loaf pan. Sprinkle the top generously with sugar.  Lay the rosemary branch lengthwise across the center of the cake.

Bake for 45-60 minutes.

Let the cake completely cool before taking it out of the pan.  Wrapped in foil, this cake will keep well for 3-4 days.

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