Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking

Real Living recipe for honey and rosemary cake.

INGREDIENTS

150g butter
115g dark brown sugar
½ cup honey
1 tbsp water
1 2/3 cups SR flour
½ tsp ground cinnamon
1 tbsp finely chopped rosemary leaves
2 eggs, beaten

Lemon icing
250g icing sugar
100g butter, softened
1 tsp grated lemon zest
2 tbsp lemon juice
1 tbsp water
A few rosemary leaves, to garnish

Equipment
22cm springform tin
Small saucepan
Tablespoon
Large mixing bowl
Sifter
Medium mixing
Bowl
Wooden spoon
Spatula

METHOD

Cake by Andrea Healy from a recipe by Tessa Kouros in Apples For Jam (Murdoch Books). Andrea brought the cake into the Real Living office to farewell our junior designer Alice. We'll miss you, Alice!

Make cake Preheat oven to 180°C. Grease and line base of 22cm springform tin.

Put butter, brown sugar and honey in small saucepan and add 1 tbsp water. Heat gently, stirring occassionally, until butter is melted and sugar dissolves. Leave to cool for 15 minutes.

Sift flour and cinnamon into a bowl and add rosemary. Add honey mixture and eggs and beat until smooth. Pour into cake tin and bake for 35 to 40 mins.

Make icing Mix together icing sugar, butter, lemon zest, lemon juice and 1 tbsp of water until smooth and creamy. Spread over top and sides of cake. Garnish with a few rosemary leaves.