Lemon and Rosemary are a delicious flavour combo
On a on a recent trip to Dublin I visited the Woollen Mills, a trendy ‘Eating House’ centrally located on the River Liffey. During the day their display of cakes and goodies sits inside bright windows luring you in for a sneaky look and an inevitable nibble.
Sticky buns, blueberry & coffee muffins, chocolate slices of heaven, and other divine slices of foodie naughtiness are lined up on plates and trays just ready for you to dig in and indulge. But of all the items on display, one caught my eye and imagination – Lemon and Rosemary Drizzle Cake. The recipe below is my recreation.
Lemon & Rosemary Cake Recipe
- 175g Self-raising Flour, sifted
1tsp Baking Powder
- 175g White sugar,
- 175g Butter
- Zest of one Unwaxed Lemon
- Juice of 1/2 Lemon
- 3 Eggs
- 1-2 tsp chopped Rosemary
- Juice of 1/2 Lemon
Rosemary Infusion (Herbal tea)
- 100g Powdered Sugar, sifted
- Sprigs of Rosemary to garnish
1. Grease your tin(s) and line the bottoms with baking paper. Preheat your oven to 180°C/350°F/160°C for fan assisted ovens
2. Melt your butter in a small sauce pan that sits inside another pan of boiling water – also known as a double boiler. Add the rosemary and allow it to infuse through the butter for fifteen minutes. Strain your butter through a mesh and discard the herb. Allow the butter to cool for about ten minutes.
3. By hand or with a mixer, blend the sugar and infused butter. Add in the eggs and lemon zest and blend well.
4. Gradually add the sifted flour and baking powder into the mix and continue mixing until the batter is creamy with no visible lumps, bumps, or chunks.
5. Spoon the mixture into your desired pan, making sure to only fill halfway. Bake ordinary cupcake sized cakes 25 minutes, large cupcakes 35 minutes, and a single larger tin or round for 40-45 minutes.
While the cake is baking, make the glaze. With a drizzle cake you’re aiming to have the glaze trickle down into the cake itself so the sponge will pick up the flavour. Considering this it would be all too easy for the glaze flavour to overpower the flavour of the sponge. Using just a smaller percentage of lemon juice in the glaze and more of Rosemary infusion will ensure that the herb flavour will make it through. Alternatively, frost these cakes with a buttercream icing to preserve the delicate flavour in the sponge.
6. To make the Glaze: Infuse 2 tsp of chopped Rosemary in 1/4 cup of near boiling water. Allow to seep for at least ten minutes before straining and reserving the liquid. Now mix the powdered (icing) sugar with the juice of half a lemon which will amount to about 1/8 cup. You’ll also add twice that amount of Rosemary infusion which will be approximately 1/4 cup.
7. When the cake(s) are finished baking, take them out of the oven and in the case of the cupcakes, pop them out of the tins after about five minutes of cooling. Prick the surface of the cakes all over with a wooden skewer then spoon the the glaze evenly over the cake(s).
8. Leave to cool completely before eating. Store in an airtight container at room temperature and eat within five days.