APPLE AND ROSEMARY CAKE
The rosemary syrup adds an important oomph to this cake, which can be eaten at teatime or served as a dessert with cream or ice cream.
650g eating/dessert apples, peeled, cored and sliced Finely grated zest and juice of 1 lemon
140g caster sugar 140g plain flour
1 tsp baking powder
Pinch of salt
115g unsalted butter, melted
1 tbsp very finely chopped rosemary leaves Vanilla sugar, for sprinkling