Honey and Rosemary Cake
Rosemary is a versatile herb used in savory dishes as well as sweet desserts. It adds a fragrant note to a cake that remains a bit elusive and intriguing. When combined with honey and wine, a synergistic flavor is created. Serve this Italian cake with the dessert wine used in the batter. To make this a complete dessert course on its own, accompany this special cake with fresh strawberries, peaches,
cherries, grapes, plums or pears, as well as a bowl of toasted almonds ~ memorable!
1
cup cup unsalted butter (2 sticks or 8 ounces)
3/4
cup granulated sugar (6 ounces)
1/3
cup medium-colored honey
4
large eggs, room temperature (1 cup)
2
teaspoons vanilla extract
4
teaspoons finely chopped fresh rosemary needles
2
cups Italian "00" flour or cake flour, not-sifted
(2 shallow cups or 9 ounces)2 1/2
teaspoons baking powder
salt
3
tablespoons sweet dessert wine or Martinelli clear
apple juice or orange juice- Baking Pan:
1
12-cup cake mold, either shiny ring mold or Bundt mold
unsalted butter for coating inside of mold
flour for coating inside of mold
- Garnish and Accompaniments:
powdered sugar just before serving
fresh fruit and/or almonds served with cake
1. Batter: Using the paddle on the mixer, beat the butter for 1 minute or until fluffy, then slowly pour in sugar and beat at medium speed for 1-2 minutes until lightened in color and fluffy. Scrape bowl. Pour in honey and beat at medium speed for a minute.
2. When adding the eggs beating at medium speed, add one at a time at about 30-second intervals and incorporate well before adding the next egg. When all eggs are added, continue to beat for another 1 minute until smooth, and the batter is very fluffy and creamy. Add the extract, mix for a few seconds. Add the rosemary and beat for 30 seconds. Scrape the bowl so all ingredients are blended.
3. Combine the flour, baking powder and salt and add in three parts, alternating with the wine or juice, incorporate well for several seconds until supple, do not over-beat.
4. Baking: Prepare the cake mold with butter and flour inside. Pour the batter into the prepared cake pan and level. Place in the lower third of the oven, reduce the heat to 325° F/165° C and bake for about 50 minutes or until a baking needle inserted in the center comes out clean. Transfer to a cooling rack. Cool for 15 minutes, then using a sharp knife, loosen the edges of the cake around the pan and remove the ring. Cool more, then run the tip of a sharp knife around the edge of the mold's base. Place a serving plate on top, invert plate and cake, remove mold and cool cake completely before serving. Serving: Sprinkle with powdered sugar, then serve with the dessert wine, fresh fruit and almonds at table side.
