Rosemary Loaf Cake Recipe

published in Nigella Lawson's "Domestic Goddess"

250g soft unsalted butter
200g caster sugar
3 large eggs
210g self-raising flour
90g plain flour
1 teaspoon vanilla extract
needles from a 10cm stalk of rosemary, chopped small, but not too fine (approx 2 teaspoons)
1-2 tablespoons rosemary sugar or castor sugar (for topping of cake)

23 x 13 x 7cm loaf tin, buttered and lined

Preheat oven to 170c. Cream the butter, adding the sugar when it's really soft, and cream both together till pale and smooth and light. Beat in the eggs one at a time, folding in a spoonful of the flour after each addition, then add the vanilla. Fold in the rest of the flour and finally the rosemary. Thin the batter with the milk - you're after a soft, dropping consistency (Nigella's words not mine) - and pour into the waiting tin. Sprinkle the top with a little sugar before putting in the oven, and cook for 1 hour, or until cake tester comes out clean. Leave to cool on a wire rack, in its tin, and when completely cold, unmould and wrap will in foil till you need to eat it.


Alternatively Sam's suggestion is to slice cake while still warm and serve as a pudding with stewed fruit and custard.

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