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IN­GRE­DI­ENTS 130g (1 cup) white spelt flour 110g (1 cup) bar­ley flour 1½ tea­spoons bak­ing pow­der 1 ta­ble­spoon finely chopped fresh rosemary finely grated zest of 1 medi­um­large le­mon 115g (¾ cup) ra­padura sugar or raw sugar sea salt and freshly ground black pep­per 3 eggs 1 tea­spoon nat­u­ral vanilla ex­tract 185ml (¾ cup) ex­tra vir­gin olive oil 185ml (¾ cup) cul­tured but­ter­milk (page 50) Le­mon syrup 185ml (¾ cup) strained le­mon juice 75g (½ cup) ra­padura sugar or 70g (⅓ cup) raw sugar, plus ex­tra as needed 4-5 rosemary sprigs, about 2-3cm long 1 Pre­heat the oven to 180°C (350°F). Lightly grease and line a 1 litre (4 cup) ca­pac­ity loaf (bar) tin with bak­ing pa­per. Don’t cut the cor­ners of the bak­ing pa­per to fit – fold them in­stead. This will al­low you to pour the le­mon syrup onto the cake when it is cooked with­out it seep­ing onto the tin.

2 Place the flours, bak­ing pow­der, rosemary, le­mon zest, sugar, a few grinds of pep­per and a pinch of salt in a mix­ing bowl and whisk to­gether to evenly dis­trib­ute the in­gre­di­ents. 3 Place the eggs, vanilla, olive oil and but­ter­milk in an­other bowl and whisk to­gether. Add the wet mix to the dry mix and stir gen­tly to com­bine. Trans­fer to the lined tin and bake for 60-70 min­utes or un­til a skewer in­serted into the mid­dle of the cake comes out clean.

4 About 10 min­utes be­fore the cake is ready, start mak­ing the le­mon syrup. Place the le­mon juice, ra­padura sugar and the rosemary sprigs in a small saucepan. Bring to the boil and sim­mer for 5 min­utes, then taste and add ex­tra sweet­ness as de­sired. Con­tinue to sim­mer un­til it has re­duced by one-third and has a syrupy con­sis­tency. 5 Re­move Re­move the cake from the oven and, while still hot, use a cake skewer to pierce the cake right to the bot­tom in 12 places. Pour the hot syrup over the top, mak­ing sure it flows into any cracks. Leave to cool briefly be­fore serv­ing. Store for up to 4 days in an air­tight con­tainer, in a cool dark place.


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