• 1 1/4 c. of pastry flour
  • 1 level t. baking powder
  • 1/2 t. ground rosemary
  • 1/3 c. chopped almonds
  • 1 t. cinnamon
  • 1/2 c. of grape juice
  • 2 T. of honey
  • milk
  • 1/3 c. of chopped hazelnuts


Mix flour and baking powder. Blend with the ground rosemary, almonds and cinnamon. In a measuring cup combine the grape juice and honey. Add milk to make one cup of liquid.

Mix with the dry ingredients and bake in a greased flat pan, in a preheated 375° F oven for 30 minutes.

Garnish with roasted chopped hazelnuts and serve.

To vary, lightly spread liquid honey over the warm cake and decorate with roasted chopped hazelnuts. Then prick the surface here and there with a fork and drizzle 2-3 tablespoons of grape juice into the cake.

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Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith

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