Rosemary Loaf Cake

Rosemary’s not just for roasts! Give this scrumptious loaf a try.

Serves 6 people


  • 250 grams soft butter
  • 200 grams caster sugar
  • 1 teaspoon(s) vanilla extract
  • 3 large eggs, beaten (preferably at room temperature)
  • 210 grams self raising flour
  • 90 grams plain flour
  • 2 teaspoon(s) needles from a rosemary stalk (about 10cm piece), chopped small
  • 3 tablespoon(s) milk

 

  1. Preheat the oven to 170°C, 325° F, Gas 4.
  2. Line a medium loaf tin with baking parchment.
  3. Using a wooden spoon, beat the butter and sugar and vanilla together in a large bowl until they are pale and fluffy.
  4. Slowly add the eggs. After adding each egg beat until the mixture is smooth, if the mixture curdles mix in a little of the flour and that will often make it smooth again – but if your mixture doesn’t look smooth don’t worry too much because it will all be fine after you put the rest of the ingredients in.
  5. Sift the flours into the cake mixture and fold them in gently using a large spoon.
  6. Mix the chopped rosemary into the cake mixture. If the mixture seems a bit too thick gradually add the milk.
  7. Turn the mixture into the prepared tin and sprinkle the top with 1-2 tablespoons caster sugar.
  8. Bake in the oven for about 30 minutes.The cake will be starting to come away from the tin at the sides and will feel firm to the touch when it is cooked.

Method

  1. Preheat the oven to 170°C, 325° F, Gas 4.
  2. Line a medium loaf tin with baking parchment.
  3. Using a wooden spoon, beat the butter and sugar and vanilla together in a large bowl until they are pale and fluffy.
  4. Slowly add the eggs. After adding each egg beat until the mixture is smooth, if the mixture curdles mix in a little of the flour and that will often make it smooth again – but if your mixture doesn’t look smooth don’t worry too much because it will all be fine after you put the rest of the ingredients in.
  5. Sift the flours into the cake mixture and fold them in gently using a large spoon.
  6. Mix the chopped rosemary into the cake mixture. If the mixture seems a bit too thick gradually add the milk.
  7. Turn the mixture into the prepared tin and sprinkle the top with 1-2 tablespoons caster sugar.
  8. Bake in the oven for about 30 minutes.The cake will be starting to come away from the tin at the sides and will feel firm to the touch when it is cooked.

Ingredients

  • 250 grams soft butter
  • 200 grams caster sugar
  • 1 teaspoon(s) vanilla extract
  • 3 large eggs, beaten (preferably at room temperature)
  • 210 grams self raising flour
  • 90 grams plain flour
  • 2 teaspoon(s) needles from a rosemary stalk (about 10cm piece), chopped small
  • 3 tablespoon(s) milk

 

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