Rosemary And Peach Cake

Simple rosemary sponge with fresh peaches and cream 

Servings 10
Author Parvathy Ranjive


  • 1/4th cup Rosemary
  • 1/2 cup Milk
  • 1/2 tsp Apple Cider Vinegar
  • 170 gms Butter
  • 180 gms Sugar
  • 200 gms Flour
  • 1 tbsp Vanilla Extract
  • 1/2 tbsp Baking powder
  • 1/4 tsp Salt


  1. In a sauce pan combine milk and rosemary. Bring to a boil and simmer for 10 min. Let it cool completely and then strain the liquid and set aside

  2. Pre heat your oven to 180 and line and grease two baking dishes with baking paper . Set aside 

  3. In another bowl cream the butter and sugar till pale

  4. Then add the vanilla and eggs 

  5. Sieve the baking powder, salt and flour and set aside

  6. Now alternate between the flour mixture and milk and add to the butter sugar egg mixture 

  7.  Lastly add the vinegar and give it one good mix 

  8. Pour the batter into the prepared baking tins and bake for 35 - 40 min or till the tooth pick inserted comes out clean 

  9. Place on cooling rack and cool completely 

  10. Then remove from the cake tin and cool in the fridge 

Assembling The Cake

  1. Whipping cream - 1 cup

    Peaches - 4 ( chopped fine)  

  2. Whip your cream according to instructions

    Then layer your cake with cream and fresh fruit!