Rose­mary, Ap­ple Cider Vine­gar & Honey Pound Cake

Recipes+ - - Contents -

SERVES 10 PREP 15 min­utes

+ 20 min­utes to stand COOK 40 min­utes

250g but­ter, at room tem­per­a­ture 1 cup caster sugar

3 eggs, at room tem­per­a­ture 1½ cups plain flour

½ tea­spoon bak­ing pow­der

½ cup milk

2 ta­ble­spoons ap­ple cider vine­gar,

plus 1/3 cup ex­tra

¾ cup honey

¾ cup wa­ter

1½ ta­ble­spoons chopped rose­mary 1 ta­ble­spoon de­mer­ara sugar

1

Pre­heat oven to 160ºC/140ºC fan-forced. Grease and line base and sides of a 21cm x 11cm (base mea­sure­ment) loaf pan with bak­ing pa­per. Us­ing an elec­tric mixer, beat but­ter and sugar in a large bowl un­til pale and creamy.

2

Add eggs, one by one, beat­ing well after each ad­di­tion un­til com­bined. Add com­bined sifted flour and bak­ing pow­der, then milk and vine­gar, stir un­til smooth. Spread cake bat­ter into pre­pared pan; level sur­face. 3

Bake for 40 min­utes or un­til a skewer in­serted at cen­tre comes out clean. Stand cake in pan for 5 min­utes, then turn out onto a wire rack po­si­tioned over an oven tray. Us­ing a skewer, pierce the top of the cake sev­eral times. 4

Mean­while, com­bine honey, the wa­ter, ex­tra vine­gar and rose­mary in a small saucepan; cook and stir over low heat for 2 min­utes or un­til com­bined. In­crease heat. Bring to the boil. Boil for 10 min­utes or un­til syrupy. 5

Pour warm syrup over hot cake. Stand for 15 min­utes. Sprin­kle with de­mer­ara sugar.

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