Rosemary Loaf Cake

Rosemary Loaf Cake

344 g all purpose flour

125 g cake flour

1 tbsp baking powder

1 tsp salt

226 g butter, soft

506 g caster sugar

45 g rosemary, fresh and finely chopped

1 1/2 tsp vanilla extract

3 eggs +1 egg white

236 ml whole milk

*will yield 2 loaves

Oven 350F. Butter and flour two 4 1/2 x 8 1/2 loaf pans.

Sift both flours, baking powder and salt together into a bowl. Set aside.

Combine butter, sugar, rosemary and vanilla in the bowl of a mixer. Beat until very light and fluffy, 5 minutes.

Add in the eggs and white one at a time. 

Mix in half the flour mix, then half the milk. Add in the remaining flour then the final milk. Mix only until combined.

Divide evenly into prepared pans.

Bake for 40-50 minutes until center is completely set.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com