"There is something muskily aromatic about it against the
sweet vanilla egginess of the cake."
My gosh she can talk food!
So here it is, Nigella's Rosemary Loaf Cake:
- 250g unsalted butter, soft
- 200g caster sugar
- 3 eggs
- 210g self-raising flour
- 90g plain flour
- 1 tsp vanilla extract
- needles from a 10cm rosemary stalk, chopped
- 4 tbsp milk
- 1 tbsp caster sugar, extra
Preheat oven to 170C. Line a 23x13x7cm loaf tin. Cream butter and sugar, until pale. Beat in eggs one at a time (adding a spoonful of the flour alongside to prevent curdling). Add vanilla.
Fold in combined flours using a spatula, then add the rosemary. Thin the batter with milk and pour into prepared tin.
Bake 1 hour until cooked through and golden (test with a skewer - if it comes out clean its ready). Cool in tin and cut when cool to avoid crumbling.
Nigella suggests serving with stewed apples, but it is also very delightful plain or heated with a little smear butter for added indulgence.