Warm vanilla and rosemary notes scent the air as this comes out the oven! Delicious!
Now I love rosemary. There is a house we walk by with a rosemary hedge at the front and I will confess I will often pull a bit off to rub and smell in my hands.I have even caught my 5 year old doing the same.
I am so used to using it for savoury dishes so it did feel a little daring using it in a sweet cake but it gently flavours the cake with an aromatic taste.
300g plain flour
2 tsp baking powder
pinch of salt
3 large eggs
200g caster sugar
250g unsalted butter, softened
1 tsp vanilla extract
2 tsp chopped rosemary needles
approx 4 tblsp milk
1-2 tblsp rosemary sugar or caster sugar for sprinkling on top
You’ll also need:
A loaf tin – 23 x 13 x 7cm – greased and lined
Preheat your oven to 170C, grease your tin and line with greaseproof
Cream the butter until very soft, then add the sugar and continuing creaming until pale and smooth.
Beat in the eggs, one at a time, folding in a spoonful of the flour mixture after each addition, then add the vanilla.
Fold in the rest of the dry ingredients and then add the chopped rosemary.
Thin the batter with milk until you have a soft dropping consistency.
Pour into the tin and sprinkle with the additional rosemary sugar or caster sugar.
Cook for about an hour or until an inserted skewer comes out clean
Leave to cool in the tin.