Soft cake with rosemary flavor

with brown sugar and honey

torta rosmarino

And here we are together again! I must say that I was inspired tonight … and I wanted to do something “special.” And then the idea comes: a combination of rosemary and honey, fragrant and aromatic. I mixed of different ingredients and I had to wait until the end for the tasting, to see if the experiment was successful or not.

The result was very satisfying! A soft cake, with many different flavors, but combined in a good way!

In addition, I love using different types of flour to prepare my recipes, because  in my opinion, they add a touch more assertive and allow you to take on a greater variety of vitamins and minerals. For this cake, however, you can also use 00 flour, instead of those indicated.


Preparation time: 40 minutes – Cooking time: 40-45 minutes – Difficulty: medium

Ingredients (for a cake of approximately 24 cm in diameter):

60g buckwheat flour
60g spelt flour
80g rice flour
30g evo oil (extra-virgin olive oil)
100g brown sugar
80g acacia honey (or rosemary honey)
2 apples
2 eggs
a tablespoon of chopped rosemary
8g of baking powder


Peel the apples and cut into small pieces. Put them in a saucepan with the rosemary and 3 tablespoons of water. Let them simmer for 10 minutes, then let cool (photo 1) .


In a bowl mix the egg yolks with sugar and honey, add the oil and stir. Leave in anothe bowl the egg whites.

Whisk 2 tablespoons of the mixture of apple and rosemary and then add to the mixture of sugar and egg yolks (photo 2) . Pour the remaining apples (and rosemary) and mix well.


Add the three flours and baking powder blended, stirring constantly between one additions and the other. Preheat the oven at 180 ° C. Whip the whites until stiff and add them to the mixture slowly, stirring from the top to the bottom, to don’t dismantle them (photo 3) .


Pour the mixture into the greased baking sheet or lined with oven paper. Bake for 40-45 minutes, DON’T  open the oven for the first 20 minutes .

After this time, try cooking with a toothpick. Turn off the oven and let cool before removing from pan.

A fantastic aroma will envelop the whole kitchen … and you can’t wait to taste it !


Tips: You can prepare a glaze by dissolving 100g of icing sugar and 2 tablespoons of very hot water. When the texture is sticky, the glaze is ready. Pour on the cooled cake and sprinkle with rosemary flowers. The result will be very sweet and spectacular!

Nutritional Tips: in this cake we used vegetable fat (olive oil), thus limiting the intake of animal fats, which are harder to digest. The use of different type of rough flours allows the assumption of a higher content of fiber and nutrients such as minerals (calcium, phosphorus, potassium, magnesium, zinc, manganese and iron ) and vitamins (B1, B2, B3, B5, B6 and E) . The addition of honey give you a lot of antioxidant and anti-inflammatory substances!

But most characteristic of this cake is that it is without milk and dairy products , so it can be freely consumed by people who are lactose intolerant and allergic to milk protein !

Recommended Book: “The rosemary tree”, by Elizabeth Goudge.


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