Whenever the rosemary is in bloom, as it is now, I start to think about making this delicious cake. It makes a great cake for Easter or anyother time when you have delicate rosemary flowers available.
Torta di rosmarino e miele
Makes a 20cm cake
115g dark brown sugar
175g chestnut honey
200g plain flour
1 1/2 teaspoon baking powder
1/2 tsp cinnamon
1 tbsp finely chopped rosemary leaves
2 eggs, beaten
250g icing sugar, sifted
100g butter, softened
Zest of 1 lemon
2 tbsp lemon juice
Grease and line your tin and preheat the oven to 180 degrees C. Put the butter, sugar and honey into a small saucepan and put on a gentle heat with 1 tablespoon of water and stir until the sugar has completely dissolved. Leave to cool for a few minutes.
Sift together your flour, baking powder and cinnamon and stir in the rosemary. Then beat in the eggs and the cooled honey mixture until you have a smooth batter.
Pour into a tin and bake for 40 minutes or so or until a skewer comes out clean. Leave in the tin to cool completely.
Whisk together all of the icing ingredients, adding a tiny bit of water if too stiff and then spread on the cooled cake. Sprinkle with rosemary flowers which are edible as well as delicately beautiful.
A perfect cake for the Easter hols!