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rosemary... apples... combined in a cake...
Just take some cake batter, some apple slices & rosemary - you'lll get an extraordinarily flavoured soft apple cake!
Prep Time30 minutes
Cook Time50 minutes
ingredients:
for the apple filling:
  • 3 - 4 Boskoop apples about 500 - 750 g / peeled & cored
  • juice of an organic lemon
for the cake:
  • 5 eggs
  • 175 g sugar
  • 200 g all-purpose flour
  • 1,5 tsp baking powder
  • a pinch of salt
  • 150 g melted butter
  • 1 tsp ground rosemary
  • zest of an organic lemon
  • some oil w/o taste of its own OR lemon flavoured OR butter for the springform
for the syrup glaze:
  • 7 tbsp water
  • 2,5 tbsp sugar
  • 1 sprig rosemary
  • 1 packet vanilla sugar about 20 g
equipment:
  • a handhelt electric mixer
  • a springform 26 cm
how to:
  • Line the bottom of the springform w/ baking parchment & grease bottom & edge.
  • Preheat the oven to 160 degrees C w/ fan.
  • Grate the lemon zest & press the juice.
  • Melt the butter & let it cool.
  • Peel the apples, core them & cut them into thin slices.
  • Add lemon juice & mix well.
  • Mix flour & baking powder; add salt & ground rosemary & lemon zest.
  • W/ a handhelt electric mixer (beater elements) beat the eggs & the sugar until fluffy.
  • Add flour mix.
  • Add melted butter.
  • Fold in the apple slices.
  • Pour the batter w/ the apple slices - rather thin - into the springform.
  • Let it bake for about 40 min.
  • Make the test w/ the wooden pin... maybe add another 5 min.
  • In the meantime mix water & sugar & bring it to a boil.
  • Add a sprig rosemary, let it simmer for about 10 min & strain the syrup.
  • Let the cake in the springform cool down for about 5 min.
  • Open the springform & remove the edge.
  • Use the wooden pin to make some holes in the hot cake.
  • Brush the hot cake w/ the syrup which is absorbed by the the cake immediately.
  • Finally sprinkle the vanilla sugar on top.
  • When at room temperature shift the cake on a cake platter & remove the baking parchment.
Notes
Cook Time: It's 10 min for the syrup & 40 min for the cake.
Boskoop apples: I like Boskoop apples for baking (& cooking), but you may substitute by any other apple suitable for baking.
Amount of apples: it works w/ 500 g as well as w/ 750 g of apple slices - adjust as you like.
You may store the cake on your kitchen counter for 1 - 2 days (covered). In the fridge it’ll last at least for 3 - 4 days.
Sorry: no experience w/ freezing!