As requested by a recent taster, the Good Housekeeping recipe for Rosemary Cake.
3 tender rosemary sprigs
175g unsalted butter (I use soy Marg)
175g caster sugar
10ml (2 tsp) vanilla essence
3 large eggs, beaten
225g self-raising White flour
30ml milk (I use soy)
Grease and line a 15cm round tin. Preheat the oven to 180^C.
Finely chop the rosemary leaves and put half in a bowl with the butter and sugar - beat until pale and fluffy.
Gradually beat in the eggs, a little at a time, adding a little flour to prevent curdling. Sift the remainder of the flour into the bowl, add the milk and fold in.
Turn into the prepared tin and level the surface. Bake for 50 minutes to an hour until firm and a skewer inserted into the centre comes out clean.
I never do this bit, but this is for a glaze:
Put remaining chopped rosemary in a small saucepan with 2 tbsp water. Heat gently for 2 minutes to infuse; leave to cool.
Sift 225g icing sugar into a bowl and add zest of 1/2 orange and 1 tbsp orange juice. Strain the rosemary juice into the bowl and mix to the consistency of pouring cream, adding a little water if necessary.
Leave the cake to cool for 5 minutes, then run a knife between the cake and the lining paper. Pour the icing over the cake and leave to cool completely before removing the paper.
Decorate the cake with rosemary sprigs to serve.
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