Honey & Rosemary Syrup Cake

This rosemary syrup cake with mead cream is a unique and sophisticated dessert that beautifully balances citrusy, herbal, and sweet flavors. Infused with fresh rosemary and lemon, the cake is moist and aromatic, while the mead cream adds a luxurious, honeyed finish. Perfect for an elegant dinner party or a weekend baking project, this cake is sure to impress.

Why You’ll Love This Recipe

• Aromatic and Flavorful – The combination of rosemary, lemon, and honey creates a rich, fragrant cake.
• Moist and Tender Texture – Thanks to almond meal and syrup infusion, the cake stays deliciously moist.
• Luxurious Mead Cream – A silky, honeyed cream that pairs perfectly with the cake.
• A Unique Dessert – A modern twist on classic syrup cakes with an elevated flavor profile.
• Perfect for Special Occasions – A sophisticated dessert ideal for dinner parties or celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake

• Lemons
• Large sprigs of rosemary
• Caster sugar
• Almond meal
• Baking powder
• Cornflour
• Plain flour
• Eggs
• Egg yolks
• Butter
• Honey

For the Rosemary Syrup

• Caster sugar
• Rosemary sprigs
• Lemon juice

For the Mead Cream

• Liqueur mead
• Milk
• Platinum-strength gelatine
• Honey
• Rosemary flowers (for garnish)

Directions

1. Prepare the Cake

1. Preheat the oven to 160°C (320°F) and grease a cake tin.
2. Zest the lemons and finely chop the rosemary.
3. In a bowl, whisk eggs, egg yolks, and sugar until pale and fluffy.
4. Melt the butter and mix with honey. Add this to the egg mixture.
5. In a separate bowl, combine almond meal, baking powder, cornflour, and plain flour.
6. Gradually fold the dry ingredients into the egg mixture until combined.
7. Pour the batter into the prepared tin and bake for about 50–60 minutes until golden and a skewer inserted in the center comes out clean.

2. Make the Rosemary Syrup

1. In a saucepan, combine sugar, lemon juice, and rosemary sprigs with a little water.
2. Simmer over low heat until the sugar dissolves and the syrup thickens slightly.
3. Strain out the rosemary sprigs and pour the syrup over the warm cake. Let it soak in.

3. Prepare the Mead Cream

1. Heat milk in a saucepan until warm but not boiling.
2. Soak the gelatine sheet in cold water for a few minutes until soft, then squeeze out excess water.
3. Stir the softened gelatine into the warm milk until dissolved.
4. Add mead and honey, mixing well.
5. Chill until thickened, then whip slightly before serving.

4. Serve

1. Slice the cake and serve with a generous spoonful of mead cream.
2. Garnish with rosemary flowers for a final touch.

Servings and Timing

• Servings: 8
• Preparation Time: 35 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 35 minutes

Variations

• Orange Twist – Substitute lemon with orange for a different citrus flavor.
• Nutty Addition – Add chopped pistachios or walnuts for extra texture.
• Spiced Version – Infuse the syrup with cinnamon or cardamom for warmth.
• Alcohol-Free Option – Replace mead with honey and a splash of vanilla extract.
• Dairy-Free Alternative – Use coconut milk for a plant-based mead cream.

Storage/Reheating

• Room Temperature: Store the cake in an airtight container for up to 3 days.
• Refrigeration: Keep leftover cake and cream separately in the fridge for up to 5 days.
• Freezing: Freeze the cake (without syrup) for up to 1 month. Thaw before serving.
• Reheating: Warm individual slices in the microwave for 10 seconds if desired.

FAQs

What is mead, and can I substitute it?

Mead is a honey-based alcoholic drink. You can substitute it with honey and a splash of white wine or apple juice.

Can I use dried rosemary instead of fresh?

Fresh rosemary is best for flavor, but you can use a small amount of dried rosemary if needed.

Why is my cake too dense?

Ensure eggs are well-whipped, and avoid overmixing the batter.

How do I prevent the cake from sinking?

Make sure the oven temperature is consistent and avoid opening the oven door too soon.

Can I make this cake gluten-free?

Yes, replace plain flour with a gluten-free blend.

How do I know when the syrup is ready?

It should be slightly thickened but still pourable.

Can I make the mead cream ahead of time?

Yes, store it in the fridge and re-whip slightly before serving.

How do I ensure the syrup absorbs well into the cake?

Pour it over while the cake is still warm.

Can I serve this cake without the cream?

Yes, it’s delicious on its own or with a dusting of icing sugar.

What can I serve with this cake?

Fresh berries, caramelized citrus, or vanilla ice cream pair beautifully.

Conclusion

George Wintle’s rosemary syrup cake with mead cream is an elegant and flavorful dessert, combining herbal, citrus, and honey notes in a moist and indulgent cake. Whether served for a special occasion or as a refined treat, this unique cake is sure to leave a lasting impression. Enjoy every aromatic bite!