Ap­ple and Rose­mary Cake

The People's Friend - - Short Story By Jan Snook -

Ju­dith writes: I like the flavour of rose­mary with ap­ple dishes, and rose­mary syrup adds an im­por­tant oomph to this cake, which can be eaten at teatime or served as a dessert. If you are us­ing this as a dessert, you may want to dou­ble the quan­tity of rose­mary syrup so that you can pour a lit­tle more on to each slice of cake, adding some ex­tra vanilla sugar and lemon zest.

650 g (1lb 7oz) eat­ing ap­ples, peeled, cored and sliced

Finely grated zest and juice of 1 lemon 4 eggs 140 g (5 oz) caster sugar 140 g (5 oz) plain flour 1 tsp bak­ing pow­der A pinch of salt 115 g (4 oz) un­salted but­ter, melted 1 tbs very finely chopped rose­mary leaves

Vanilla sugar, for sprin­kling ROSE­MARY SYRUP

15 g (½ oz) rose­mary sprigs

2 tbs caster sugar

Pre­heat the oven to 180 deg C., 350 deg F., Gas Mark 5. Grease a 23 cm (9 in) cake pan and line the base with parch­ment pa­per. Mix the 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 pan 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 ta­ble­spoons of 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 the cake from the oven and leave to cool in the pan for about 5 min­utes, then turn it out of the pan on to a serv­ing plate. Pour the rose­mary syrup over the top and it will soon soak through the cake, adding its won­der­ful flavour. Keep the cake at room tem­per­a­ture, cov­ered, and it will last for days. Sprin­kle with vanilla sugar and the lemon zest be­fore serv­ing.

© Nour­ish Books 2017.

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