Do you want to make a different, simple and quick cake? Make this delicious cake flavored with rosemary. It's perfect to serve for breakfast with a cup of latte! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Rosemary and vanilla extract - They aromatize and add flavor.
- Unsalted butter - Makes the cake soft and tastier.
- All-purpose flour - Give consistency and is the base of the batter.
- Eggs - They add moisture and richness.
- Light brown sugar - Sweetness and flavor.
- Milk - Makes the cake more soft and fluffy.
- Baking powder - Help the cake rise.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE ROSEMARY CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
Step 2: Beat the brown sugar, butter and the eggs until obtain a creamy mixture. Add the chopped rosemary, vanilla extract and mix for 1 to 2 minutes until it’s nicely incorporated. Pour the milk, flour and the baking powder and beat until obtain a creamy and homogeneous mixture.
Step 3: Pour the batter into the prepared tin and sprinkle with a tablespoon brown sugar.
Step 4: Remove the cake from the oven and allow to cool for 30 minutes.
Step 5: Remove from the pan and place the cake onto a wire rack or serving platter. Allow to cool to room temperature and serve.
TIPS FOR ROSEMARY CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.
3. When placing the cake batter in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Rosemary cake
Do you want to make a different, simple and quick cake? Make this delicious cake flavored with rosemary. It's perfect to serve for breakfast with a cup of latte! Bon appetit!!!
4.00 from 2 reviews
- 1/2 tablespoon chopped rosemary
- 150 grams (2/3 cup) unsalted butter to room temperature
- 200 grams (1 1/2 cups) all-purpose flour
- 3 medium eggs
- 175 grams (1 cup) light brown sugar
- 1 teaspoon vanilla extract
- 100 ml (1/2 cup) milk
- 1 teaspoon baking powder
- 1 tablespoon light brown sugar to sprinkle
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
- In an electric mixer, beat on medium speed the brown sugar, butter and the eggs until obtain a creamy mixture. Add the chopped rosemary, vanilla extract and mix for 1 to 2 minutes until it’s nicely incorporated. Pour the milk, flour and the baking powder and beat until obtain a creamy and homogeneous mixture.
- Pour the batter into the prepared tin and sprinkle with a tablespoon brown sugar. Bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
- Remove the cake from the oven and allow to cool for 30 minutes.
- Remove from the pan and place the cake onto a wire rack or serving platter. Allow to cool to room temperature and serve.
Ingredients
Directions
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