Rum and Rosemary Cake Recipe
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 250g |
| Granulated sugar | 200g |
| Eggs | 170g |
| Sunflower seed oil | 120g |
| Baking powder | 16g |
| Fresh rosemary (for infusion) | 2 sprigs |
| Fine salt | 1 pinch |
| Dark rum | 50g |
| Fresh rosemary (for cake) | 4 sprigs |
| Powdered sugar (for dusting) | to taste |
Instructions:
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Infuse the Rum: Start by placing the dark rum in a jug. Add 2 sprigs of fresh rosemary to the rum. Cover the jug with plastic wrap and leave it to infuse at room temperature for at least one night. This allows the rum to absorb the flavors of the rosemary, creating a fragrant base for the cake.
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Prepare the Cake Batter: Once the rum has infused, strain it to remove the rosemary. Set the infused rum aside for later use. In a large mixing bowl, beat the eggs and granulated sugar together using an electric whisk. Continue whisking until the mixture becomes light, airy, and pale in color. Add the pinch of salt during this step.
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Add Wet Ingredients: Slowly drizzle in the sunflower seed oil, continuing to whisk the mixture as you add it. Then, pour in the infused rum and whisk again until everything is fully incorporated.
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Incorporate the Dry Ingredients: In a separate bowl, sift the all-purpose flour and baking powder together. Gradually add the flour mixture to the wet ingredients, one spoonful at a time, mixing well after each addition. This helps prevent lumps and ensures a smooth batter.
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Add Rosemary: Finely chop the remaining 4 sprigs of rosemary and fold it into the batter. This will give the cake a subtle herby flavor, which pairs wonderfully with the rum infusion.
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Prepare the Baking Pan: Grease and flour a 22cm (8.6-inch) round cake pan. Pour the cake batter into the prepared pan, smoothing the top with a spatula.
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Bake the Cake: Preheat the oven to 175°C (350°F) and bake the cake in the center of the oven for about 40 minutes. Be sure to check the cake’s doneness by inserting a toothpick or cake tester into the center—if it comes out clean, the cake is ready.
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Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. After it has cooled slightly, turn the cake out onto a wire rack or a serving platter to cool completely. Once fully cooled, dust the top with powdered sugar for a beautiful finishing touch.
Serving Suggestions:
This Rum and Rosemary Cake is perfect for a light afternoon treat or a dessert to end a hearty meal. The herbaceous notes of rosemary complement the warm, rich flavor of rum, making this cake a unique and delightful dessert for any occasion.
Enjoy your delicious, fragrant homemade cake, and feel free to pair it with a cup of tea or a small glass of the remaining infused rum!
Tips:
- The longer you allow the rum to infuse with the rosemary, the more intense the flavor will be. Experiment with longer infusion times to suit your taste.
- If you prefer a stronger rosemary flavor, you can add more rosemary to the batter or even include a few leaves in the pan when baking to enhance the aroma during cooking.
This cake is a perfect balance of sweet and savory, with a comforting texture that will melt in your mouth.
