Tuesday, 26 February 2013

ᄈ herbed

it seems this Winter has lasted forever
so to inject a bit of Spring 
here's a new take on an old favourite
lemon & rosemary loaf cake

you will need ....
125g butter {room temperature}
175g self raising flour
125g sugar
2 eggs
zest of  lemon
two sprigs of fresh *rosemary
*strip the leaves, crush a little and chop finely
4 tablespoons of milk
a pinch of salt

and for the syrup ....
100g sugar
about 4 tablespoons lemon juice

preheat the oven to 180c/ gas 4
line and grease a loaf tin
cream together the butter and sugar until light
add the eggs a little at a time
then the zest and rosemary
now fold in the flour & salt
adding the milk to loosen
pile into the loaf tin and bake for 45 minutes
until golden, testing for doneness with a skewer
while the cake is in the oven mix the sugar and
lemon juice for the syrup
as soon as the cake comes out of the oven
prick it all over with the skewer 
drizzle on the syrup and leave to cool completely
in the tin on a cooling rack
so delicious that it didn't last long enough for
me to photograph it!
 Spring can't come soon enough for us

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