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Rosemary Syrup Cake with Mead Cream

This delightful Rosemary Syrup Cake topped with rich Mead Cream combines herbal notes of rosemary with delightful sweetness for an unforgettable dessert experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Use high-quality flour for the best texture; organic if possible.
  • 1 cup granulated sugar A must for sweetness; can be substituted with coconut sugar.
  • 1/2 teaspoon salt A pinch enhances flavor.
  • 2 teaspoons baking powder For the perfect rise.
  • 3 tablespoons fresh rosemary leaves, chopped Freshly chopped is key for the essence.
  • 2 large eggs Room temperature eggs yield the best results.
  • 1/2 cup milk Any kind will work, but whole milk lends richness.
  • 1/2 cup unsalted butter, melted Use good-quality butter; I love Kerrygold.
  • 1 teaspoon vanilla extract Pure extract will elevate the taste.
  • 1 cup water
  • 1 cup granulated sugar (for syrup) Sweet and sticky!
  • 2 sprigs fresh rosemary (for syrup) Infuses the syrup with herbal goodness.
Mead Cream Ingredients
  • 1 cup heavy cream Whipped up for the dreamy mead cream.
  • 1/4 cup mead A honey-forward mead is recommended.
  • 2 tablespoons powdered sugar To sweeten the cream just right.
  • 1/2 teaspoon vanilla extract (for cream) Elevates the flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and generously grease an 8-inch round cake pan.
  2. In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, and chopped rosemary leaves.
  3. In a separate bowl, beat the eggs, milk, melted butter, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry mixture, stirring until just combined.
Baking
  1. Pour the batter into the prepared pan and bake for 25 to 30 minutes until a toothpick comes out clean.
  2. While the cake bakes, combine water, granulated sugar, and rosemary sprigs in a saucepan. Simmer for about 10 minutes and remove sprigs to cool.
  3. Cool the cake for about 5 minutes, then poke holes in the top and brush with the cooled rosemary syrup.
Making Mead Cream
  1. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, then fold in the mead.
Serving
  1. Allow the cake to cool completely before spreading the mead cream on top. Slice and serve.

Notes

This cake is best eaten fresh but can be stored in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for long-term storage.