Rosemary Yoghurt Cake. A scent I will never get tired of.

Freshly and Lovingly Baked on : 29th Dec 2013


Pacing around the house and getting a bit restless. As I pace, the brain is racing like the Porsche 911 on a F1 race track. I should be reading about the currency market but its year end, I decide to be ‘nice’ to myself and focus on the bakes instead. And so I begin….

Fresh organic rosemary – the scent is so beautiful. After chopping it up, I can still sniff it on my hands. This pair of hand is weathered. It is a pair of hardworking hands. Weathered from the constant washing of my bakeware. I figured no amount of moisturizer will help. I sarcifice. Yes, indeed I did. 🙂 okie, sorry for disgressing.

What I did in advance before doing up the batter was to chop up the rosemary and pounding it with the required amount of sugar in this recipe. I let the natural oil from the rosemary permeated the sugar.


150g Unsalted Butter ( softened )
1 cup Granulated Sugar
1 Tbsp Lemon Juice
1 Tsp Lemon zest
2 Tsp Pure Vanilla extract
1/2 Cup Plain Yoghurt
3 eggs
1 n 1/2 Tsp Baking Powder
1 n 1/2 Cup Cake Flour
1 n 1/2 Tsp Baking Powder
1/2 Tsp salt
2 Tbsp Chopped Rosemary


To do in advance: Pound or grind the rosemary with sugar and set aside for a few hours.

Cream butter and the prepared sugar together until fluffy. Add in the lemon juice, zest and vanilla extract and mix well. Follow by the yoghurt. After which, slowly add in the egg one at a time. It might look curdled. But fret not.

Mix flour, salt and baking powder together. Then scoop one tablespoon at a time into the batter. Do not overmix.

Preheat oven at 175 degree.

This amount of batter is enough for six 10 cm diameter mini cake pans.

Greased cake pans well and scoop the batter into it.

Baked for 30 mins and let cool in pan before taking it out.

Lemon syrup for garnishing

3/4 Cup of powdered Sugar
4 and 1/2 Tbsp Lemon Juice


Mix the ingredients well and scoop it on top of the cakes.

I love this cake. Its soft and fragrant. Perfect with a cup of tea.









I actually did up a tart dough to present this cake. Basically, you can use any of my biscuit or tart recipe. After shaping it into a disc, I use whole hazelnuts and position it onto the dough to create the letter S.

The concept of this is basically to create the stand for me to position the cake onto it. I want to create a space in between the tart and cake with the hazelnuts.




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