Lemon & Rosemary Cake

rosemary cake
Lemon & Rosemary Cake
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  1. 175g soft margarine
  2. 275g castor sugar
  3. 175g SR flour
  4. 50g plain flour
  5. 3 eggs
  6. Juice and zest of 2 lemons (needed 100 mls lemon juice)
  7. 1 sprig rosemary plus 2 tablesps. rosemary leaves)
  8. 1 tablesp. poppy seeds
  1. Heat oven to 180°C - Gas 4
  2. Grease 24 cms loaf tin.
  3. Put the sprig of rosemary in the lemon juice with 100 grams of the sugar. Stir til dissolved.
  4. Put the rosemary leaves with the plain flour into a small processor and process til the leaves are tiny pieces.
  5. Put this and the SR flour into a large bowl.
  6. Add the sugar, marg and eggs and mix with a hand mixer for 1-2 minutes.
  7. Put the mix into the tin and cook for approx. 1 hour.
  8. Leave the cake in the tin and after 5 minutes prick the top with a kebab stick and pour over the lemon juice mixture.
  1. **Sprinkle with the poppy seeds if you like them.
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