Follow these simple steps to create George Wintle’s Rosemary Syrup Cake with Mead Cream:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. Prepare Cake Batter: In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and light in color.

3. Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully.

4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, salt, and chopped rosemary.

5. Mix Together: Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the milk. Mix until just combined and smooth.

6. Bake the Cake: Pour the batter into the prepared cake pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

7. Make the Syrup: While the cake is baking, combine honey and mead in a saucepan. Bring to a gentle boil, then simmer until slightly thickened. Remove from heat and let it cool.

8. Cool the Cake: Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

9. Drizzle with Syrup: After the cake has cooled, drizzle the honey-mead syrup over the top of the cake.

10. Serve with Meads Cream: Top with mead cream if desired and garnish with rosemary sprigs.

By following these detailed steps, you will create a delicious Rosemary Syrup Cake that’s sure to impress!