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Rosemary & Lemon Loaf Cake

October 18, 2016

Winter has finally started to make an appearance in the UAE, and it is probably the best time of the year here! Cool breeze blows through my windows! Everyone is donning light jackets. Walks are so much more pleasant now. And all of the UAE’s restaurants open up their seating areas on the sidewalks and it is a beautiful experience with all the lights, cool breeze and chatter.

This is probably the best time for me to restart my gardening efforts. If you have been following me on Instagram (@riotofflavours) since a while, you’d have noticed how I have tried (and failed) to grow plants back in Mumbai. I currently have just two plants in my house. A money plant I picked up from Ikea – which, touch wood, is growing beautifully. And a basil plant that is struggling to grow, since summer and not making as much progress as I would like to have seen. Nevertheless, I intend to visit Dubai Garden Centre in Al Quoz soon to check out some options to turn my balcony into a veritable vegetable and herb garden. Till then, I shall have to resort to picking my herbs from the local supermarkets.

While Basil is by far my favourite herb, Rosemary comes a close second. A few months ago I had picked up a beautiful bunch from Spinneys to make this Hasselback Apple w/ Rosemary Streusel dish. But I had so much left over since you don’t get just the one sprig you require in the supermarket – you have to buy the whole lot! So, I started the Rosemary Series on Instagram posting pics of different rosemary dishes – from the Hasselback Apples, to Roasted Potatoes with Rosemary, a pasta and then, this beautiful Rosemary & Lemon Loaf Cake inspired by Nigella Lawson’s recipe in How to be a Domestic Goddess!

I absolutely adore cake loaves and my loaf tin is my favourite baking dish! And, the idea of using savoury ingredients in desserts like a kaffir lime cheesecake or a basil creme brulee excite me no end. Hence, when I thought of using the rosemary in a cake, I knew it was a great idea. I went on to search for a basic Loaf Cake recipe by Nigella and found the entire recipe for a Rosemary Loaf instead. All I had to do was add the lemon because I wanted to and voila, it was ready and devoured!

Print Recipe
Rosemary & Lemon Loaf Cake
A fragrant mix of citrusy flavours...
Course dessert
Prep Time 30 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Course dessert
Prep Time 30 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 170 C and butter and prepare the loaf tin.
  2. In a large bowl, cream the butter and then add the sugar once its fluffy. Continue creaming well till both ingredients come together and are pale and smooth and light.
  3. Now, beat in the eggs one at a time, alternatively with 1-2 spoon of flour. And, then add the vanilla.
  4. Using a silicone spatula, fold in the rest of the flour and then add the rosemary. At this point, I put in the zest of two gorgeously yellow lemons.
  5. Finally, add the milk and continue to fold (this prevents the cake from losing too much air).
  6. Pour the mixture into the prepared cake tin, use the spatula to scrape it well.
  7. Bake for 1 hour in the oven or till done.
  8. In the meanwhile, prepare a lemon-rosemary syrup using the juice of both lemons, 1/4 cup of sugar and 1/4 cup or water. Add a few sprigs of rosemary and boil the mixture till the sugar dissolves. Leave it on for a few more minutes and then turn off the gas. It will thicken as it cools.
  9. Make holes in the warm cake using a skewer and pour the syrup over the top to let it seep through. Ensure you keep a tray at the bottom in case any of it drips over.
  10. Serve warm with tea. It keeps well in the fridge if wrapped well for a week.
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2 Comments

  • Reply RuPaL October 18, 2016 at 08:04

    love this combination! can’t wait to hear your garden stories

  • Reply Shanti Petiwala October 18, 2016 at 08:50

    Thanks Rupal! I hope I can regale you with some soon!

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