Like many of us, I do have a copy of Nigella’s book ‘How to be a Domestic Goddess’. Over the years, we cooked a lot of recipes from this book, some of them more than once, but some of the recipes couldn’t hold my attention long enough (perhaps the lack of the picture along the recipe is the reason 🙂 Rosemary Loaf Cake was one of these neglected (by me) recipes, until fellow blogger Andrea from Ten More Bites wrote about this cake in her blog here. Maybe because of how she described it, or the presence of the picture, or addition of the apple sauce and the dollop of cream on the side, I don’t know what was the turning point, but I wanted to make this cake as soon as possible and I did. It has a lovely taste, texture and is delicately flavoured with rosemary.
ROSEMARY LOAF CAKE
(Originally by Nigella Lawson)
250g butter at room temperature
200g caster sugar
3 large eggs
210g self-raising flour
90g plain flour
splash vanilla extract
leaves from a 10cm stalk of rosemary, chopped small with scissors
4 tablespoons of milk
1. Preheat oven to 170C and grease and line a 23cmx13x loaf tin.
2. In bowl of electric mixer cream butter and add the sugar after the butter is very pale then continue creaming until smooth and light.
3. Beat in eggs one at a time, folding in a heaped spoonful of flour after each addition, and after this is mixed add the rest of the flour, then the vanilla and rosemary, using a rubber spatula for this.
4. Add milk, then scrape into tin.
5. Sprinkle over the extra sugar, if you wish, then bake for 50-60 minutes/until a skewer comes out clean.
6. Place tin on wire rack and when cold remove from the loaf tin.