I haven't posted a recipe in awhile and thought one of our favourite cakes deserved a spot on my blog. This cake is a staple in our house. We make it a little too often, I think. It really is a favourite even though Pappa complains that it is a pine needle cake (I have never seen him refuse to eat it or take it home with him). :) You would think that rosemary is reserved for savoury dishes, but it is a lovely surprise in this sweet cake. It has a nice light texture and it always turns out perfectly light golden. In short, its rosemary delish! :)
Rosemary Cake
250g softened unsalted butter
200g sugar
3 large eggs
210g self-raising flour
90g all-purpose flour
1 tsp pure vanilla extract
2 tsp medium-finely chopped fresh rosemary leaves
4-6 tbsp milk
1-2 tsp coarse unrefined sugar
Preheat oven to 170 C. In a medium bowl sift together the 2 flours. Beat butter until light and fluffy. Add in sugar and beat until pale in colour. Beat in eggs one at a time and fold in a heaping spoonful of flour after each egg (I do this by hand with a silicone spatula). Add in the vanilla and beat to incorporate. Fold in remaining flour using your spatula as above. Fold in the rosemary leaves. Thin the batter with the milk one tablespoon at a time. You want the batter to be soft and to fall easily from your spatula, but not runny. Pour or dollop your batter into a greased and floured (fine bread crumbs also work well) loaf tin and smooth out the top and sprinkle with the coarse sugar. Bake in your preheated oven for approximately 1 hour or until a cake tester comes out clean.
*This recipe is adapted from Nigella Lawson
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