Herbed Walnut Cake


250g butter
185g soft brown sugar
4 eggs
230g plain flour
1¼ tsp baking powder


1 tsp dried rosemary
1 tsp dried oregano
1 tsp roasted cumin seeds
¾ tsp mixed spice


Extra dried rosemary and
roasted cumin seeds
60g toasted walnuts, broken into halves


Grease and line a loaf pan with greased baking paper. Preheat oven to 170°C.

Beat butter and soft brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Sift in flour, baking powder and mix in herbs. Stir well to combine.

Turn batter into prepared loaf pan. Sprinkle the top with extra herbs and arrange walnuts over them.

Bake for 70 minutes or until cake is cooked through when tested with a wooden skewer.

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