AP­PLE AND ROSE­MARY CAKE

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

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.

SERVES 8-10

650g eat­ing/dessert ap­ples, peeled, cored and sliced Finely grated zest and juice of 1 lemon

4 eggs

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

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