Rosemary raisin cake

Overview

Recently I have become interested in pairing rosemary with pastries. I have collected a bunch of recipes for making rosemary pastries, biscuits, cakes and breads, and I want to try them all. The book at hand has quite a bit about rosemary and other desserts. After making the biscuits, I turned to look at the cakes. Teacher Meng’s rosemary raisin cake was adapted into a mini version for this paper craft. Due to the lack of corresponding hard support, this small paper cake mold has been idle. If you don't buy a mold, you have to find a way to get rid of it. Later, I was inspired and made my own hard support, but I never found a chance to test whether it was suitable. Now I am taking the opportunity of this rosemary cake to test the results of this paper mold.

Tags

• baking
• almond flour
• baking powder
• brandy
• cake flour
• corn oil
• corn syrup
• raisins
• whole eggs
• fine sugar
• fresh rosemary
• milk
• protein

Ingredients

Steps

1. 1 Syrup

   

2. 2 Wash, dry and chop rosemary

   

3. 3 Add corn syrup and mix well

   

4. 4 Add brandy and mix well

   

5. 5 Pour in chopped raisins

   

6. 6 Mix evenly, soak for more than 3 hours, and set aside

   

7. 7 Cake ingredients

   

8. 8 Add 15 grams of caster sugar to whole eggs and beat evenly

   

9. 9 Add corn oil and mix well

   

10. 10 Pour in the milk and mix well

    

11. 11 Sift the low-gluten flour and baking powder into the egg mixture

    

12. 12 Add almond flour

    

13. 13 Mix into a uniform batter

    

14. 14 Add soaked raisins syrup

    

15. 15 Mix well

    

16. 16 Beat the egg whites into rough peaks, add 10 grams of fine sugar in batches and beat

    

17. 17 Become a flowable 7 distribution state

    

18. 18 Add 1/3 of the egg whites into the batter and mix slightly

    

19. 19 Pour in the remaining egg whites and fold with a rubber spatula

    

20. 20 Become a uniform batter

    

21. 21 Pour into the paper mold, about 8 minutes full

    

22. 22 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25 minutes

    

23. 23 Golden on the surface, out of the oven