Rosemary Syrup Cake Recipe With Mead Cream

Ingredients

• 2 lemons (400 gm)
• 4 eggs, at room temperature
• 150 gm caster sugar
• 250 gm almond meal
• ¾ tsp baking powder
• Rosemary flowers, to serve
• Mead cream
• 200 ml liqueur mead (we used Maxwell liqueur mead)
• 325 ml milk
• 40 gm butter
• 80 gm caster sugar
• 4 egg yolks
• 30 gm cornflour
• 1½ tbsp plain flour
• 1 sheet platinum-strength gelatine (3.5gm)
• Rosemary syrup
• 50 gm honey
• 3 large sprigs of rosemary