Rosemary, Tahini & Honey Cake

Rosemary belongs in sweet settings just as it does with roasted veg and bold meats. I tell you where rosemary doesn’t belong — it’s water. I once went to this “plant-based”, “healthy” (and overpriced) cafe that tried to be clever and instead of serving water out of jugs with lemons, mint or even cucumber — it’s sitting there with rosemary. Rosemary-infused water is not nice, there’s a reason why it’s not a thing. I don’t like these cafes. I don’t like that they try to be clever with their waters. I don’t like that they use their vegan “milks” to justify ¬£4 cappuccinos. I don’t like that they serve me “bowl food” filled with grains and vegetables that’s essentially my go-to 15-minute cheap lazy weeknight meal¬† and they serve it to me like some revolutionary diet-friendly food with a hefty price tag.

And I don’t like their stodgy gluten-free and vegan cakes. No. I like my butter-and-egg-rich fluffy and moist wheat flour cakes like this one.
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