If you’ve been paying attention you will notice I’ve been a slight bit more obsessed than usual with fresh herbs and my fancy for cakes has taken a clear front seat in the recent weeks. The reason is simple – time constraints, an urgency to use up the fresh herbs before they rot, and lastly, cakes are easier to store to shoot the morning after. The past few weeks have been so eventful with new opportunities, travels, fun shoots… I’ve been truly enjoying myself. And baking a cake is always been my favourite, which is why I tend to lean towards them when I’m happy!
This cake is similar to the Cherry + Thyme Loaf in terms of concept. The cake is a good old fashioned vanilla cake, burdened with fresh rosemary, then soaked in a rosemary infused sugar syrup, followed by a mascarpone frosting with fresh rosemary. I’ve also used up the last large lemon I had carefully preserved from this day LEMON BARS. And yes, in case you’re wondering, I was aiming to use all the remaining rosemary I had before it withered away.
Baking this little jewel was indeed therapeutic and the lemon fragrance is intoxicating and exciting. My large lemon provided with the best kind of zest, and the mascarpone frosting speckled with rosemary was indeed a beauty.