Wintle's Aromatic Herb Cake (Printable Version)
Fragrant herb cake with smooth mead cream, a wonderful sweet option for any gathering.
# What You'll Need:
→ Cake Batter
01 -
1 cup room temperature unsalted butter
02 -
1 cup white sugar
03 -
4 eggs, large size
04 -
2 cups plain flour
05 -
1 tablespoon baking powder
06 -
½ teaspoon salt
07 -
1 tablespoon fresh rosemary, finely diced
08 -
½ cup milk
→ Syrup and Garnish
09 -
1 cup honey
10 -
½ cup mead, freshly opened
11 -
Additional rosemary twigs for decoration
# Step-by-Step Guide:
01 -
Turn your oven on to 350°F (175°C). Coat a 9-inch round cake tin with butter and dust with flour.
02 -
Beat butter and sugar together in a big bowl until the mix turns fluffy and pale.
03 -
Drop in eggs one by one, mixing thoroughly between each egg.
04 -
In a separate bowl, stir flour, baking powder, salt, and chopped rosemary together.
05 -
Slowly add your dry mix to the butter blend, switching between that and splashes of milk. Stir until just smooth.
06 -
Empty the mix into your ready cake tin. Let it bake for 40-45 minutes. It's done when a toothpick stuck in the middle comes out dry.
07 -
While your cake cooks, mix honey and mead in a pot. Heat until it bubbles softly, then let it thicken a bit. Take it off the heat to cool down.
08 -
When baked, pull the cake out and keep it in the tin for 10 minutes. Then move it to a wire rack to finish cooling.
09 -
Once the cake feels cool, pour the honey-mead mix all over the top.
10 -
Add some mead cream if you want and stick a few rosemary twigs on top.