Apple and Rosemary Cake
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.