Description
Looking for a dessert that’s both enchanting and elegant? This Rosemary Syrup Cake with Mead Cream is the perfect fusion of rustic charm and gourmet flair. Delicately flavored with garden-fresh rosemary and glazed in a mead-infused cream, this cake is perfect whether you’re seeking a quick dessert idea, something for an easy dinner finale, or even as a show-stopping sweet for your next gathering. The syrup keeps it deliciously moist, while the mead glaze adds an aromatic, honeyed touch. It’s a must-try for anyone craving a creative and easy recipe that feels like a countryside getaway on a plate.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp chopped fresh rosemary
- 2 tsp vanilla extract
- Zest of 1 lemon
For the Rosemary Syrup:
- ½ cup water
- ½ cup granulated sugar
- 2–3 sprigs fresh rosemary
- Juice of ½ lemon (optional)
For the Mead Cream Glaze:
- ½ cup heavy cream
- ¼ cup mead
- 1 cup powdered sugar, sifted
- 2 tbsp butter
- Pinch of salt
Optional Garnish:
- Rosemary sprigs or blossoms
- Edible flowers
- Crushed honeycomb or bee pollen
Instructions
- Make the Rosemary Syrup: Simmer water, sugar, and rosemary in a saucepan. Stir until dissolved. Add lemon juice if using. Let cool, then strain.
- Preheat oven to 350°F (175°C). Grease a mini cake or muffin pan.
- Mix Batter: Cream butter and sugar. Add eggs, vanilla, lemon zest, and rosemary. Mix in flour, baking powder, and salt until just combined.
- Bake: Spoon into pan, bake 18–22 mins. Cool slightly.
- Soak Cakes: While warm, brush or spoon syrup over cakes. Let absorb 15–20 mins.
- Make Glaze: Warm cream and butter. Remove from heat, stir in mead. Whisk in sugar and salt. Cool slightly.
- Glaze and Decorate: Pour glaze over cakes. Garnish before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes