My mother called me earlier (as I was walking past a jewellers, which is appropriate as she’s the kind of glamorous blonde who can smell out a diamond at fifty paces, and can clearly sense her daughters proximity to same) and after discussing plans for the weekend which involved such unlikely phrases as ‘I might want to leave a shotgun under your bed’ she said she thought I should write about something other than books for a change. So Just for my mum (and not because she’s apparently armed) I’m going to write about cake, okay so it’s not much of a change, but it is a particularly good cake.
I found the recipe in Nigella Lawson’s ‘Feast’ which is also where the Guinness cake (although I prefer my sisters much more chocolaty version) hailed from. It’s definitely thanks to said sisters very impressive culinary efforts that I’ve revisited this book which despite my being a general Nigella fan is not one I turn to often, probably because I seldom get to cook for large numbers of people and ‘Feast’ suggests a crowd. There’s a lesson in this for me about not judging a book by its cover (or title), or even in judging a recipe by the section it comes under.
The item in question is ‘Rosemary Remembrance Cake’ which I found under funeral feasts, and I was inclined towards making it because I liked the Victorian connotations of anything to do with the language of flowers. (It was partly an homage to Cornflower after her picture challenge, and also because she does such a wonderful line in recipe and book matching.) Anybody who knows me will find it hard to believe that chocolate cake is not necessarily my favourite, but it’s true, and I think this is one of the best cakes I’ve ever made.
Most like a Madeira cake it turned out a lovely mixture of moist and springy on the inside, with a sugar crunchy top. The rosemary flavour isn’t in the least overpowering, but does make it a great cake to have with tea. It’s also made me want to experiment some more with flavoured sugars, I think a subtly rosemary flavoured syrup would turn this into an amazing drizzle cake. Anyway without further ado this is the Link to the recipe – I did nothing to change it, and if mine was only almost as pretty as the one in the picture it was still a mighty handsome cake. Now back to the kitchen for me – I’m off to make jam before the fruit flies descend on the bargain raspberries I got on the market today, and before my will to sterilise jars totally disappears. It’s a favourite of my mum’s and I want to keep her happy...