After a long week of quick meals and takeout, I found myself yearning for something special—a moment to linger over a beautiful dessert that would bring a touch of elegance to my afternoon. That’s when I discovered George Wintle’s rosemary syrup cake with mead cream.
Imagine the warm, herbal scent of rosemary mingling with the sweet, nutty aroma of almond, all harmonized by the bright zest of lemon. As the cake bakes in the oven, this delightful aroma fills the kitchen, wrapping you in a comforting embrace. Paired with a luscious liqueur mead cream, this cake transforms any ordinary day into an extraordinary culinary experience.
Perfect for afternoon tea or a cozy gathering with friends, this recipe is not just about indulging in flavor, but also about creating memories around the table. Let’s embark on this delightful baking adventure together and bring a little sophistication and joy back into our lives!
Why is George Wintle’s rosemary syrup cake special?
Unique Flavors: This cake features a captivating blend of rosemary, lemon, and almond—each bite offers a delightful surprise for your palate.
Elegant Presentation: The luscious mead cream elevates not just the taste but also the visual appeal, perfect for impressing guests.
Easy to Make: With straightforward steps, anyone can whip up this showstopper without fuss.
Versatile Treat: Ideal for afternoon teas, celebrations, or even as a comforting dessert after dinner.
Crowd-Pleaser: The combination of sweet and savory notes makes it a hit with all ages.
Memory Maker: Bake this cake and create cherished moments with loved ones around the table—it’s more than just a dessert, it’s an experience!
Ingredients for George Wintle’s Rosemary Syrup Cake
• Everything you need to bake this delightful cake!
For the Cake
- Almond Meal – Provides structure and a moist texture; substitute with ground hazelnuts for a nutty flavor.
- Caster Sugar – Sweetens the cake and helps with browning; regular granulated sugar can be used if finely blended.
- Baking Powder – Helps the cake rise; ensure it’s fresh for the best results.
- Eggs – Bind the ingredients for a cohesive mix; room temperature eggs promote better incorporation.
- Lemon (2 lemons, 400 gm) – Adds acidity and freshness; citron can be a substitute for a different citrus flavor.
- Plain Flour (30 gm) – Aids in the structure of the cake; gluten-free flour can be used as a substitute.
For the Mead Cream
- Butter (40 gm) – Adds richness to the cream; can be replaced with coconut oil for a dairy-free option.
- Milk (325 ml) – Binds the cream and adds creaminess; almond milk or oat milk can be used for a dairy-free version.
- Mead (200 ml) – Infuses the cream with flavor; any sweet liqueur can substitute for a different taste.
- Cornflour (30 gm) – Thickens the cream; arrowroot powder can be the alternative.
For the Rosemary Syrup
- Rosemary (3 large sprigs) – Provides earthiness to the syrup and cake; fresh thyme can be used as an alternative herbal note.
- Honey (50 gm) – Adds sweetness and depth to the syrup; maple syrup is a viable alternative.
This recipe is a delightful journey into baking, inviting you to savor every sweet moment with George Wintle’s rosemary syrup cake topped with luscious mead cream!
How to Make George Wintle’s Rosemary Syrup Cake
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Preheat your oven to 160°C (320°F). Prepare by greasing and lining a cake tin to ensure an easy release after baking.
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Combine almond meal, caster sugar, and baking powder in a large mixing bowl, stirring until well-mixed for a consistent texture throughout the cake.
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Whisk in the eggs and freshly squeezed lemon juice until fully incorporated, creating a beautifully smooth batter.
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Pour the batter into the prepared tin, spreading it evenly. Bake for approximately 1 hour and 10 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
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Prepare the rosemary syrup while the cake bakes. In a saucepan, boil together sugar, honey, and rosemary until the mixture thickens into a syrup. Strain to remove the rosemary twigs once it’s ready.
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Make the mead cream by heating milk and butter in a saucepan. In a separate bowl, whisk together egg yolks, sugar, and cornflour, then gradually mix this into the warm milk mixture. Cook until thickened, then add gelatin dissolved in water. Stir in mead and place the cream in the refrigerator to chill.
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Once your cake has cooled completely, drizzle the rosemary syrup generously over the top, making sure it seeps into the cake for maximum flavor. Serve slices with a dollop of the chilled mead cream on the side.
Optional: Garnish with fresh rosemary flowers for a stunning presentation!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delightful George Wintle’s rosemary syrup cake with mead cream are perfect for busy home cooks wanting to save time! You can prepare the cake up to 24 hours in advance by baking it and letting it cool completely. Once cooled, wrap it tightly in plastic wrap to maintain its moisture and store it at room temperature. The rosemary syrup can also be made ahead; simply refrigerate it for up to 3 days in an airtight container. When you’re ready to serve, drizzle the syrup over the cake and whip up the mead cream; this last step takes just a few minutes and ensures the cream is fresh and light. Enjoy the delicious flavors without the last-minute stress!
What to Serve with George Wintle’s Rosemary Syrup Cake?
A warm slice of cake topped with floral notes invites delightful pairings to create a memorable meal experience.
- Earl Grey Tea: The bergamot in this tea enhances the cake’s rosemary notes, making for a soothing afternoon treat.
- Lemon Sorbet: This vibrant, icy contrast offers a refreshing palate cleanse between bites of the rich cake.
For a cozy treat, consider pairing it with a warm cup of your favorite herbal tea. The floral undertones will echo the fragrant rosemary beautifully.
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Fresh Berries: Juicy strawberries or blueberries add a burst of freshness, balancing the cake’s sweetness while adding color to the plate.
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Vanilla Ice Cream: The creamy texture of ice cream complements the moist cake, turning each slice into an indulgent dessert experience.
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Sparkling Wine: A glass of bubbly intensifies the celebration, enhancing both the cake’s sweetness and the mead cream’s richness.
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Buttermilk Pancakes: For an unconventional twist, it may sound odd, but pairing the cake with a fluffy pancake makes for a whimsically delightful brunch option!
How to Store and Freeze George Wintle’s Rosemary Syrup Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Fridge: For longer freshness, keep the cake in the fridge. It can last up to a week when wrapped properly to prevent drying out.
Freezer: You can freeze slices of the cake for up to 3 months. Wrap individual pieces in plastic wrap and then place them in a freezer-safe bag.
Reheating: To enjoy a slice warm, simply thaw at room temperature and reheat in the oven at 160°C (320°F) for about 10 minutes. Pair with chilled mead cream for a delightful experience!
Rosemary Syrup Cake Variations
Feel free to explore these delightful twists that will inspire your creativity and taste buds!
- Dairy-Free: Replace butter with coconut oil and use almond or oat milk for a creamy, dairy-free mead cream.
- Nut-Free: Switch out almond meal for sunflower seed flour to accommodate nut allergies without sacrificing moisture.
- Zesty Upgrade: Add orange zest along with lemon for a vibrant citrus explosion that brightens the cake’s flavor.
- Seasonal Fruits: Top with fresh seasonal berries or poached pears for a pop of color and added sweetness that contrasts beautifully.
- Herb Infusion: Try substituting rosemary with fresh thyme or lavender for a unique herbal twist that provides a different aromatic experience.
- Chocolate Lover’s Delight: Fold in mini chocolate chips into the batter before baking for a decadent, sweet surprise in every bite.
- Higher Center: Whip egg whites separately and fold them into the batter for a cake with a higher, lighter texture that still retains its moistness.
- Spice It Up: Incorporate a teaspoon of ground ginger or cardamom for a warming, aromatic undertone that complements the rosemary beautifully.
Expert Tips for George Wintle’s Rosemary Syrup Cake
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Egg Temperature Matters: Use room temperature eggs for better incorporation into the batter, resulting in a light and fluffy cake.
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Watch the Syrup: Keep an eye on the rosemary syrup as it simmers to prevent bitterness. It should be thick and fragrant without overcooking.
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Test for Doneness: Use a toothpick to check the cake’s doneness. It should come out clean from the center, ensuring you’ve baked it just right.
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Storage Solutions: Store any leftover cake in an airtight container at room temperature for up to three days, or in the fridge for a week.
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Experiment with Flavors: To add a twist to George Wintle’s rosemary syrup cake, try incorporating a splash of orange zest with the lemon juice for a vibrant citrus kick.
George Wintle’s Rosemary Syrup Cake with Mead Cream Recipe FAQs
How do I select the right rosemary for the syrup?
Absolutely! When choosing rosemary, look for vibrant, fresh sprigs with deep green leaves. Avoid any that have dark spots or appear wilted, as these may indicate spoilage. Fresh rosemary will give the syrup a more aromatic and intense flavor, elevating your cake superbly.
What’s the best way to store leftover cake?
To preserve the lusciousness of George Wintle’s rosemary syrup cake, keep it in an airtight container at room temperature for up to 3 days. If you prefer it to last longer, wrap it tightly with plastic wrap and store it in the fridge for up to a week. Just remember to let it come to room temperature before serving for the best texture and flavor.
Can I freeze the cake? If so, how?
Very! You can freeze slices of the cake for up to 3 months. First, wrap individual pieces tightly in plastic wrap, ensuring no air can enter. Then, place the wrapped slices into a freezer-safe bag or container. To enjoy, simply thaw them at room temperature and reheat in the oven at 160°C (320°F) for about 10 minutes. It’s like having a delightful dessert ready for you whenever you wish!
What if my syrup is too bitter?
If your rosemary syrup turns out too bitter, it may have simmered for too long. To salvage it, consider diluting the syrup with a bit of warm water or adding more honey to sweeten the flavor. Remember, keep a close eye as it cooks—just a gentle simmer is all you need for that fragrant sweetness to shine through!
Are there any dietary considerations I should be aware of?
While this recipe is generally suitable for most, it’s always good to check for potential allergies. The cake contains nuts (almond meal) and dairy (butter, milk), so those with nut or dairy allergies should substitute with appropriate alternatives, like ground hazelnuts and coconut oil, as noted in the recipe. If serving to guests, be sure to inform them of these ingredients to avoid any surprises!
Can I make this cake gluten-free?
Absolutely! To make George Wintle’s rosemary syrup cake gluten-free, simply substitute the plain flour with a gluten-free flour blend. This substitution works wonderfully to maintain a delightful texture while allowing everyone to enjoy this elegant dessert!
Delight in George Wintle’s Rosemary Syrup Cake with Mead Cream
Ingredients
Equipment
Method
- Preheat your oven to 160°C (320°F). Prepare by greasing and lining a cake tin to ensure an easy release after baking.
- Combine almond meal, caster sugar, and baking powder in a large mixing bowl, stirring until well-mixed for a consistent texture throughout the cake.
- Whisk in the eggs and freshly squeezed lemon juice until fully incorporated, creating a beautifully smooth batter.
- Pour the batter into the prepared tin, spreading it evenly. Bake for approximately 1 hour and 10 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Prepare the rosemary syrup while the cake bakes. In a saucepan, boil together sugar, honey, and rosemary until the mixture thickens into a syrup. Strain to remove the rosemary twigs once it's ready.
- Make the mead cream by heating milk and butter in a saucepan. In a separate bowl, whisk together egg yolks, sugar, and cornflour, then gradually mix this into the warm milk mixture. Cook until thickened, then add gelatin dissolved in water. Stir in mead and place the cream in the refrigerator to chill.
- Once your cake has cooled completely, drizzle the rosemary syrup generously over the top, making sure it seeps into the cake for maximum flavor. Serve slices with a dollop of the chilled mead cream on the side.
- Optional: Garnish with fresh rosemary flowers for a stunning presentation!