Monday, July 16, 2007

Rosemary Loaf Cake

This is a dense, buttery, slightly pungent loaf very Savory/sweet.
1 cup of soft, unsalted butter
3/4 cup sugar
3 large eggs
1.33 cups self raising flour*
1/2 cups all-purpose flour
1 tsp. vanilla extract
Needles from a 4-inch (11cm) stalk of rosemary, chopped small, but not too fine
4 Tbs. milk
1-2Tbs rosemary sugar (fresh rosemary placed in sugar. You can make a quick version by simply pressing the sugar and rosemary together with your fingertips - releasing the oil from the rosemary)
9 x 5 inch (22 x13cm) loaf pan, buttered and lined with parchment paper.

*To make self-rising flour: add 1.5 tsp. baking powder, and 1/2 tsp of salt for every cup of all-purpose flour. Mix well.
Preheat the oven to 350F (180C)
Cream the butter, adding the sugar when it is very soft. Cream together until both are pale, smooth, and light.
Beat in the eggs one at a time, folding a spoonful of the flour after each addition, then add the vanilla.
Fold the rest of the flour in using a rubber spatula and then add the rosemary.
Thin the batter by adding the milk (you want a soft, dropping consistency).
Pour into the waiting pan.
Sprinkle the top with rosemary sugar.
Bake for around 1 hour, or until a cake tester comes out clean.
Leave to cool on a wire rack, in its pan. When completely cold, unmold and wrap in foil until you eat it.

Taken from: Nigella Lawsons "How to be a Domestic Goddess: Baking and the Art of Comfort Cooking". p 9.

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