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.

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