This cake actually more closely resembles a flan in terms of consistency and height; a beautiful golden colour it is invitingly moreish, particularly when covered in a lemon and sour cream icing. I have made this cake a couple of times recently – normally on a Sunday afternoon baking session with my little girl – it makes a wonderful sweet snack for the week which we all enjoy.
You could easily omit the rosemary, but in this cake, it doesn’t give a strong flavour, there is just a nice hint, which compliments the honey and the lemon frosting.