Afternoon Apple Rosemary Cake


Afternoon Apple Rosemary Cake

For the apples

  • 2 tbsp butter
  • 2 apples (granny smith are nice)
  • 1 tsp sugar
  • 1 tsp minced rosemary
  • juice from 1/2 of a lemon

For the batter

  • 180 grams butter
  • 120 grams sugar
  • 3 eggs
  • 300 grams flour
  • 2 teaspoons baking powder
  • 1 pinch of salt
For one 9-inch round cake

Preheat oven to 325°F/170°C

Peel and core the apples. Cut one of the apples into 12 wedges. In a heavy frying pan, melt 2 tbsp of butter and add the apple wedges, sprinkle with one teaspoon of sugar and 1 teaspoon minced rosemary. Cook for 3 minutes per side, until slightly browned. Transfer to a plate and set aside. Dice the other apple into small chunks and add to the hot pan with the lemon juice and a splash of water. Cook for 5 minutes until apples are tender then transfer to a blender and allow to cool.

Add the butter, sugar and eggs to the blender with the diced apples and blend thoroughly. Add the flour, baking soda and salt and beat until blended, but do not overmix. Scrape batter into a greased and floured 9-in (23 cm) cake pan (or cast-iron skillet) and press the apple wedges lightly into the top of the batter in a decorative pattern. Bake at 325°F/170C for 30 min or until a toothpick inserted in the center of the cake comes out clean.



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