Yellowglen_Christmas_Editorial_Social_Scene_2-134

CREATIVE CHRISTMAS: Rosemary Cake with Cherry Jam & Orange and Vanilla Mascarpone RECIPE

By Kirsten McKechnie.

Need a cake? Here it is! Subtle in it’s Christmassy charm but without doubt fragrant, intriguing and delicious enough to be a major hit on Christmas day. And if you can get your hands on a big pile of juicy cherries to pile up on top you’ll have hit the jackpot. Perfect Australian Christmas fare- suitable no matter what the weather throws at us on the day!

Ingredients:

4 sprigs of rosemary

2 cups of milk

3½ cups of flour

1 tsp salt

1 tsp bicarb soda

3 tsp baking powder

115 grams of unsalted butter

2 cups sugar

4 eggs

2 tbsp vanilla paste

⅔ cup plain yogurt

½ cup vegetable oil

350g butter, at room temperature

225g mascarpone

2 tsp vanilla paste

¼ tsp salt

Zest from an orange

2½ cups sugar

¾ cup cherry jam

Flowers, cherries or both to decorate

Method:

1. In a small saucepan combine the milk and rosemary over medium heat. Bring the milk to a simmer, stirring frequently (don’t let it burn!) and turn off after a couple of minutes. Leave the mixture to cool.While the milk infuses, line and butter three 9” cake pans and preheat your oven to 180°C ensuring your racks are spaced appropriately to fit all three pans!

2. While the milk infuses, line and butter three 9” cake pans and preheat your oven to 180°C ensuring your racks are spaced appropriately to fit all three pans!Sift the flour, salt, bicarb and baking powder into a bowl. Set aside.

3. Sift the flour, salt, bicarb and baking powder into a bowl. Set aside.In the bowl of your stand mixer, beat the butter and sugar until well combined.

4. In the bowl of your stand mixer, beat the butter and sugar until well combined.Add the eggs one at a time, beating after each addition and stir in the vanilla,

5. Add the eggs one at a time, beating after each addition and stir in the vanilla, yogurt and oil.Stir in the flour mixture until just combined.

6. Stir in the flour mixture until just combined.

7. Take your milk mixture which should have cooled by now strain the rosemary out. Measure out 1½ cups and mix into the batter. It will end up a similar consistency to pancake batter!Divide the mixture evenly amongst your cake pans and bake for approximately 20 minutes, use a cake tester to check them and when it comes out clean you’ll know they are done!

8. Divide the mixture evenly amongst your cake pans and bake for approximately 20 minutes, use a cake tester to check them and when it comes out clean you’ll know they are done!Cool for about 10 minutes in the pans and then turn the cakes out onto a cooling rack.

9. Cool for about 10 minutes in the pans and then turn the cakes out onto a cooling rack.To make the frosting, beat the butter and mascarpone in the bowl of your stand mixer until they are combined and then add the vanilla, salt and orange zest. Add the sugar, half a cup at a time until it is all incorporated and continue to beat until the frosting is smooth.

10. To make the frosting, beat the butter and mascarpone in the bowl of your stand mixer until they are combined and then add the vanilla, salt and orange zest. Add the sugar, half a cup at a time until it is all incorporated and continue to beat until the frosting is smooth.When you are ready to assemble the cake, trim the top of all three cakes (sampling them as you go, of course) You want them to be as flat and even as possible.

11.When you are ready to assemble the cake, trim the top of all three cakes (sampling them as you go, of course) You want them to be as flat and even as possible.Use a bit of icing to stick your cake down to the plate if you like. Using a spatula or knife spread a thin layer across the top of your cake.

12. Use a bit of icing to stick your cake down to the plate if you like. Using a spatula or knife spread a thin layer across the top of your cake.Put a few spoonfuls of frosting in a zip lock bag and cut off the corner. Pipe around the edge of the cake creating a pool.

13. Put a few spoonfuls of frosting in a zip lock bag and cut off the corner. Pipe around the edge of the cake creating a pool.Fill the pool with jam!

14. Fill the pool with jam!Place your second layer ontop of the first and once again spread a thin layer of icing, pipe a border and fill in with jam!

15. Place your second layer ontop of the first and once again spread a thin layer of icing, pipe a border and fill in with jam!Last layer (great job!) This one goes on upside down so you get a perfectly flat top. Next job is to ‘crumb coat’ the cake by spreading the frosting in a thin layer all over. Don’t worry about how it looks at this stage, you are simply sealing in all the crumbs so they don’t stick in your final coat of icing.

16. Last layer (great job!) This one goes on upside down so you get a perfectly flat top. Next job is to ‘crumb coat’ the cake by spreading the frosting in a thin layer all over. Don’t worry about how it looks at this stage, you are simply sealing in all the crumbs so they don’t stick in your final coat of icing.Rest the cake in the fridge for at least half an hour so the icing can set.

17. Rest the cake in the fridge for at least half an hour so the icing can set.Final coat of icing- use an offset spatula or a butter knife and ice that gorgeous creation to your heart’s content. Decorate with fresh flowers if you like or pile high with fresh cherries.

18. Final coat of icing- use an offset spatula or a butter knife and ice that gorgeous creation to your heart’s content. Decorate with fresh flowers if you like or pile high with fresh cherries.

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