For the rose­mary syrup

Country Homes & Interiors - - GOOD TIMES, GOOD FOOD -

15g rose­mary sprigs 2 tbsp caster su­gar

Pre­heat the oven to 180°C/fan 160°C/gas 4. Grease a 23cm cake tin and line the base with parch­ment pa­per. Mix the sliced ap­ples with the lemon juice.

Put the eggs and su­gar in a bowl and whisk well un­til pale and fluffy. Sift half the flour, all the bak­ing pow­der and the salt over the mix­ture and fold in. Gen­tly add the melted but­ter, the rest of the flour, the chopped rose­mary and then the ap­ple slices. Mix well. Spoon into the pre­pared tin and bake for 40 min­utes un­til a skewer in­serted in the mid­dle comes out clean.

Mean­while, make the rose­mary syrup. Wash the rose­mary and put the small sprigs into a pan with the su­gar and 5 tbsp wa­ter. Cook over a low heat for about 10 min­utes un­til the su­gar has turned into a clear syrup and the rose­mary has crys­tallised.

Re­move cake from the oven and leave to cool in the tin for about 5 min­utes, then turn on to a serv­ing plate and pour over the rose­mary syrup. Keep the cake at room tem­per­a­ture, cov­ered, and it will last for days. Sprin­kle with vanilla su­gar and the lemon zest be­fore serv­ing.

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