George Wintle’s Rosemary Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
4 large eggs
04 -
2 cups all-purpose flour
05 -
1 tablespoon baking powder
06 -
½ teaspoon salt
07 -
1 tablespoon finely chopped fresh rosemary
08 -
½ cup milk
→ Syrup and Garnish
09 -
1 cup honey
10 -
½ cup fresh mead (or mead substitute)
11 -
Extra rosemary sprigs for garnish
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
02 -
In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and light in color.
03 -
Add the eggs one at a time, beating well after each addition to incorporate fully.
04 -
In another bowl, whisk together the flour, baking powder, salt, and chopped rosemary.
05 -
Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the milk. Mix until just combined and smooth.
06 -
Pour the batter into the prepared cake pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
07 -
While the cake is baking, combine honey and mead in a saucepan. Bring to a gentle boil, then simmer until slightly thickened. Remove from heat and let it cool.
08 -
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
09 -
After the cake has cooled, drizzle the honey-mead syrup over the top of the cake.
10 -
Top with mead cream if desired and garnish with rosemary sprigs.