I hope you are lucky enough to have tiny purple flowers on your rosemary when you make this, so you can scatter them over the finished cake.
Cuts into 8–10 slices
150 g (51/2 oz) butter
115 g (4 oz) dark brown sugar
175 g (6 oz/1/2 cup) honey
200 g (7 oz) plain (all-purpose) flour
11/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 tablespoon finely chopped rosemary leaves
2 eggs, beaten
250 g (9 oz/2 cups) icing (confectioners’) sugar
100 g (31/2 oz) butter, softened
1 teaspoon grated lemon zest
2 tablespoons lemon juice
Grease and line the base of a 22 cm (81/2 inch) springform cake tin. Put the butter, brown sugar and honey in a small saucepan and add 1 tablespoon of water. Heat gently, stirring once or twice, until the butter melts and the sugar dissolves. Leave to cool for 15 minutes. Preheat the oven to 180C (350F/Gas 4).
Sift the flour, baking powder and cinnamon into a bowl and add the rosemary. Add the honey mixture and eggs and beat until smooth.
Pour into the tin and bake for 35–40 minutes, or until a skewer comes out clean when you poke it into the centre. Leave in the tin to cool completely. To make the lemon icing, sift the icing sugar into a bowl. Add the butter, lemon zest and juice and 1 tablespoon of water and beat until smooth. You might like to add a few more drops of lemon juice after tasting it. Spread over the top and side of the cake. The cake softens as it sits and will keep well for up to a week in a cake tin.
Recipe taken from Tessa Kiros – The Recipe Collection by Tessa Kiros (Murdoch Books)