Rosemary Honey Cake
Herbs aren’t just for savoury dishes! This Rosemary Honey Cake is a delicious wonder, combining the floral sweetness of honey with the earthy, slightly piney flavour of rosemary. It’s a wonderfully moist and fragrant cake, perfect for anyone who likes to experiment with flavours.
60 min
Easy
8-10
Recipe Ingredients
- 200 grams plain flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
- 100 grams caster sugar
- 120 grams unsalted butter, softened
- 80 grams honey
- 2 large eggs, at room temperature
- 120 millilitres milk, at room temperature
- 1 teaspoon vanilla extract
Methods
1. Preheat the Oven
Preheat your oven to 180°C (350°F) and prepare a round 20 cm (8”) cake tin by lining it with baking parchment.
2. Mix Dry Ingredients
In a medium-sized bowl, combine 200 grams of plain flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of finely chopped fresh rosemary. Give it a whisk, then set aside.
3. Make the Batter
In a separate bowl, cream 120 grams of unsalted butter, 100 grams of caster sugar, and 80 grams of honey until light and fluffy. Add 2 eggs, one at a time, followed by a teaspoon of vanilla extract.
Alternate adding the dry ingredients and the milk to the wet ingredients, and stir gently until just combined.
4. Bake
Pour the batter into the prepared baking tin and smooth it out. Bake for approximately 30-40 minutes, or until a toothpick inserted into the centre comes out clean.
5. Cool and Serve
Allow the Rosemary Honey Cake to cool before drizzling it with additional honey or sprinkling it with icing sugar.
Tips for the Perfect Rosemary Honey Cake
To ensure that your cake turns out really well, here are a few tips for you:
1. Chop Finely: Large pieces of rosemary may be too strong. Chop it finely for even distribution.
2. Don’t Exaggerate: Too much rosemary can overpower the cake. For a balanced taste, limit yourself to about 1 tablespoon of fresh rosemary.
3. Avoid Overbaking: Honey makes cakes brown faster. Therefore, check for doneness 5 minutes earlier to avoid drying out.
4. Store Properly: Wrap the cooled cake in cling film or store in an airtight container. It stays moist for 2-3 days.
5. Freeze for Later: This cake freezes well – wrap the slices individually and thaw as needed.
Variations to Try
Here are some delicious variations you can try to put your own spin on the Rosemary Honey Cake:
1. Nutty Rosemary Cake: Add 50 grams of chopped roasted almonds, walnuts or pecans to the batter. Before baking, sprinkle sliced almonds on top to create a crispy crust.
2. Citrus Rosemary Cake: Mix 100 grams of icing sugar with 2 tablespoons lemon/orange juice and drizzle on top.
3. Honey and Brown Butter Glaze: Brown 50 grams of butter, then mix with 2 tablespoons of honey. Drizzle it over the warm cake for a glossy, flavourful finish.
Related Recipes
Looking for more simple yet delicious cake recipes to try? Check out the following recipes:
Indulgent Chocolate Cake Recipe
Conclusion
If you’ve never tried baking with fresh herbs, this cake is a great place to start. The rosemary adds subtle complexity without being too overpowering, and the honey keeps it perfectly moist. A slice of this cake with a cup of tea or coffee is all you need for a moment of pure indulgence.
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