Call me soppy, but with all the Valentine’s talk, I had an urge this morning to make some heart shaped cakes.
I’ve been using a lot of rosemary syrup recently, in lattes and in cocktails (try it in a G&T plus a sprig of rosemary to decorate), so wanted to try out a lemon drizzle with a rosemary glaze.
Here’s how I did it…
Ingredients:
100g butter at room temperature
200g caster sugar
2 medium free-range eggs
250g self raising flour
100ml semi skimmed milk
1 tablespoon creme fraiche
Zest and juice of 1 lemon.
A handful of white chocolate chips or sprinkles
For the glaze:
100ml water
100g caster sugar
2 sprigs of rosemary
Preheat the oven to 350 degrees F/ 180 degrees C.
Cream the butter and sugar until soft, then add the eggs one at a time.
Add the zest, juice, creme fraiche and white choc, then gradually add the flour and milk bit by bit until it’s all mixed in.
Line a baking tray with greaseproof paper, grease it with butter then spoon the mixture into it.
Bake for about 25 minutes.
Use a biscuit cutter to cut tiny heart shapes out of the cake while it’s still warm.
Meanwhile, mix the water, sugar and rosemary in a pan and bring to the boil. Give it about 5 minutes for the rosemary to infuse a bit.
Then allow it to cool for a few minutes and drizzle over the little heart shapes that you’ve created.
Sprinkle a bit of icing sugar on top.
Share with your loved one(s)!
