As someone that cooks for every occasion, I thought that today would be fitting to take a Rosemary Loaf cake in that it is Anzac Day. For those who have never heard of it, the Wikipedia link I’ve given will tell you a bit about it. In Australia we use sprigs of Rosemary as it’s associated with remembrance and commemoration. Whether one is for or against war, is another matter, it’s sad when people lose their lives and my instinct whenever dealing with any sort of sadness or grief is of course to bake.
Nigella’s Rosemary loaf recipe was in remembrance for her maternal grandmother Rosemary. I’ve never really used rosemary for a sweet cake, only savouries such as roasted potatoes and lamb so I was intrigued to try this. Nigella has another slightly different recipe for this in Feast with grated apple but since I didn’t have any apple at the time, I made this one. She does suggest serving this with stewed sweetened apples. It’s similar to a Madeira cake but with an exoticness from the rosemary. And don’t skimp on the sugar crusted top, try and get the sugar up the the sides as it gives such a delicious crust. Trust me on this.
Rosemary Loaf cake
- 250 g soft unsalted butter
- 200 g golden caster sugar (I used regular caster sugar)
- 3 large eggs
- 210 g self raising flour
- 90g plain flour
- 1 tsp vanilla extract
- needles from a 10cm stalk of rosemary chopped small, but not too fine (about 2 teaspoons)
- 4 tablespoons milk
- 1-2 tablespoons rosemary sugar or caster sugar
- 23 x 13 x 7cm loaf tin, buttered and lined
1. Preheat the oven to 170 C/gas mark 3
2. Now cream the butter, adding the sugar when it’s really soft, and creaming both together till pale and smooth and light. Beat in the eggs one at a time, folding in a spoonful of the flour after each addition, then add the vanilla. Fold in the rest of the flour – I find a rubber spatula the best tool for the job – and finally add the rosemary.
3. Thin the batter with the milk – you’re after a soft, dropping consistency – and pour, with some helpful prodding and scraping with your spatula, into the waiting tin. Sprinkle the top with a little sugar before putting it in the oven, and cook for 1 hour, or until a cake-tester comes out clean.
4. Leave to cool on a wire rack in its tin, and when completely cold, unmould and wrap well in foil till you need to eat it. Like all these sorts of cakes, it keeps well.
From How To Be A Domestic Goddess by Nigella Lawson
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11 Comments | Add your own
That’s a gorgeous looking cake. Love the sugary crust.
I love the pics on your blog, they make me drool every day.
I have seen this recipe on her book but didn’t get brave enough to try it. It looks so beautiful, I’m stunned!
i must try this…my mum has fresh rosemary growing in the garden…do you think it would work as a cupcake???
Hi Y-Thankyou! The sugar crust was my favourite part of the cake
Hi Cappucino-What a lovely thing to say! I think I’m finally getting the hang of taking photos
Hi Patricia-Thanks so much! It took me ages to get around to making this cake. I too was a bit unsure about the sound of it but loved the idea of the simplicity of the loaf and anything unusual is worth a try for me. Thanks again
Hi airy fairy-Absolutely! Do make these as a cupcake and don’t forget the sugar crust, it would be fantastic!
Very imaginative to make this for Anzac Day! I was boring and made Anzac biscuits. They were yummy, but this loaf has me intrigued – it looks delicious!
Hi Nic-Thanks! I’ve been wanting to make it for ages and thought now was the time if any
I bet those Anzac biscuits were delicious, I have a soft spot for those too! 
Ohhh, the sugary crust looks so good! I never knew the Rosemary association with Anzac Day – I’m sure I can put that to good use next year!
I do enjoy your blog – I love all your reviews, even if it’s unlikely I’ll ever get to go to most of those places!
Hi Rosa-I always remember pinning a sprig of Rosemary to our school uniforms on Anzac Day. I didn’t quite realise that Rosemary meant remembrance though until later.
Thankyou so much! That’s so lovely to hear
How interesting!
What was the texture of this cake? And was it more-ish in any way?
I’m of Hungarian descent and I grew up with the tradition of receiving rosemary ‘favours’ at Hungarian weddings. Little sprigs with ribbon (Hungarian colours of red, white and green) were pinned onto guests as they arrived at a wedding reception. I can remember being a child and having a good chuckle with my friends, watching the rosemary being pinned on. Sometimes a guest or two would receive “branch-like” chunks of rosemary – so whoever prepared them weren’t consistent with the sizing! ;-P
I was never sure growing up why we were given rosemary, as guests, but having just looked it up now, it’s seen as a rememberance thing for weddings too, to remember the special day.
Hi Maria-The texture was similar to an aromatic madeira cake. I can say that the sugar crust was very moreish. Indeed, I cut myself a big slab of the sugar crust on top, hence my suggestion to everyone to make sure the sugar came to the sides, it was so good
Oh that is very interesting! It’s lovely to see how people and cultures use foods and herbs for their own traditions. It also symbolises a similarity in that the rosemary was used for an occasion where remembrance was important but interestingly, a joyous occasion.
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