Rosemary loaf cake from How To Be a Domestic Goddess: Baking and the Art of Comfort Food (UK) (page 9) by Nigella Lawson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from early edition: 450g loaf tin should read 23 x 13 x 7cm loaf tin.

  • anya_sf on July 16, 2019

    Since the batter was already in the mixer, I used that to stir in the flour on low speed, rather than folding it in by hand. For the topping, I rubbed some minced rosemary together with raw sugar. The cake was absolutely delicious. I really loved the rosemary flavor.

  • sharifah on February 10, 2018

    Very simple cake and the rosemary adds an unusual taste and smell dimension. I followed the 2 tsp of rosemary exactly, and I think it’s just right... too little and you wouldn’t smell or taste it, and too much would be overpowering. Really nice, would make this again

  • sarahrainey on January 07, 2016

    great and unusual cake

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