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Honey & Rosemary Syrup Cake


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  • Author: asma
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This rosemary syrup cake with mead cream is a beautifully aromatic and moist dessert. Infused with lemon, rosemary, and honey, the cake is rich yet light, complemented by the boozy mead cream. Perfect for a weekend bake or a special occasion, this dessert blends earthy, floral, and citrus flavors in every bite!


Ingredients

Scale

For the Cake

  • 2 lemons (about 400g)
  • 3 large sprigs rosemary
  • 4 eggs
  • 4 egg yolks
  • 250g almond meal
  • 3/4 tsp baking powder
  • 30g cornflour
  • 1 1/2 tbsp plain flour
  • 50g honey
  • 40g butter, melted
  • 380g caster sugar

For the Rosemary Syrup

  • 1 cup (250ml) water
  • 100g caster sugar
  • 2 sprigs rosemary

For the Mead Cream

  • 325ml milk
  • 200ml liqueur mead
  • 1 sheet platinum-strength gelatine (3.5g)
  • 1 tbsp honey

For Garnish

  • Fresh rosemary flowers

Instructions

1️⃣ Prepare the Lemons

  1. Place whole lemons in a saucepan, cover with water, and bring to a boil.
  2. Simmer for 45 minutes, then drain and cool.
  3. Once cool, cut open, remove seeds, and blend the lemons (skin and all) into a smooth purée.

2️⃣ Make the Cake Batter

  1. Preheat oven to 160°C (320°F). Grease and line a cake tin.
  2. In a large bowl, whisk together eggs, egg yolks, and caster sugar until pale and fluffy.
  3. Gently fold in the almond meal, baking powder, cornflour, and plain flour.
  4. Stir in the honey, melted butter, and lemon purée.
  5. Pour the batter into the prepared cake tin and bake for 50–60 minutes, or until golden and a skewer inserted comes out clean.

3️⃣ Make the Rosemary Syrup

  1. In a saucepan, bring water, sugar, and rosemary sprigs to a gentle boil.
  2. Simmer for 5 minutes, then remove from heat and let infuse for 15 minutes.
  3. Strain out the rosemary and set the syrup aside.

4️⃣ Prepare the Mead Cream

  1. Soak the gelatine sheet in cold water for 5 minutes, then squeeze out excess water.
  2. Heat the milk, honey, and mead in a saucepan until warm (do not boil).
  3. Stir in the softened gelatine until dissolved.
  4. Transfer to a bowl and refrigerate until slightly thickened (about 30 minutes).

5️⃣ Assemble & Serve

  1. While the cake is warm, brush it generously with the rosemary syrup.
  2. Let it soak for 15 minutes before slicing.
  3. Serve with a dollop of mead cream and garnish with rosemary flowers.

Notes

  • You can substitute mead with a honey liqueur or even white wine if needed.
  • The cake stores well for 2–3 days in an airtight container.
  • For an extra twist, serve with a drizzle of extra honey.
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian, Gourmet