Wintle's Herbal Syrup Cake (Printable Version)
# What You'll Need:
→ Cake Batter
01 -
1 cup soft unsalted butter
02 -
1 cup white sugar
03 -
4 large eggs
04 -
2 cups plain flour
05 -
1 tablespoon baking powder
06 -
½ teaspoon salt
07 -
1 tablespoon finely diced fresh rosemary
08 -
½ cup milk
→ Syrup and Garnish
09 -
1 cup honey
10 -
½ cup fresh mead (or something similar)
11 -
Fresh rosemary twigs for topping
# Steps to Follow:
01 -
Get your oven hot at 350°F (175°C). Butter and flour a 9-inch round cake tin.
02 -
Beat soft butter with white sugar in a big bowl until fluffy and pale.
03 -
Drop in eggs one by one, making sure each one's totally mixed before adding another.
04 -
Take another bowl and stir together flour, baking powder, salt, and chopped rosemary.
05 -
Slowly add your dry mix to the butter blend, switching between that and pouring milk. Stir until just smooth.
06 -
Empty the mix into your ready tin. Let it bake for 40-45 minutes. It's done when a toothpick comes out clean from the middle.
07 -
As the cake bakes, mix honey and mead in a pot. Let it bubble gently, then cook until a bit thick. Take it off the heat to cool down.
08 -
When done, pull the cake out and let it sit in the tin for 10 minutes. Then move it to a wire rack until fully cool.
09 -
Once the cake's cool, pour your honey-mead mix all over the top.
10 -
Add some mead cream if you want and stick rosemary twigs on top.