rosemary remembrance cake

it was a rainy day at the beach and this looked extra comforting, i adore rosemary. made with apples and a sugary crusty top, you bake the rosemary in and it just permeates its oils into the warm delicious cake...

 

Rosemary Remembrance Cake

for the apple mixture:

• 2 small eating apples

•sprig of rosemary

•2 teaspoons granulated sugar

•juice and zest of 1 lemon

•1 tablespoon unsalted butter

for the cake batter base:

•2 sticks unsalted butter, room temperature

•3/4 cup granulated sugar plus more for sprinkling on top

•3 eggs

•2 cups all-purpose flour

•2 teaspoons baking powder

Peel, core, and roughly chop the apples and put in a saucepan with the small sprig of rosemary, the 2 teaspoons of sugar, the lemon zest and juice, and 1 tablespoon butter. Cover the pan and cook on low heat for 8-10 minutes until the apple is sot. How long this takes really depends on the variety of apple you’re using; use our best judgement and remove from heat when tender. Set aside to cool, fishing out the rosemary sprig once it is cold.

Preheat oven to 325˚F. Butter either a) 1 large loaf pan or b) 2 smaller loaf pans and line the bottom(s) with parchment paper.

Whisk together your flour and baking powder in a medium bowl. Put the cooled apple mixture into a food processor (remember to remove the rosemary first) and blitz to a puree. Add the butter, sugar, eggs, flour, and baking powder and process to a smooth batter. Pour into prepared pan(s) and smooth the top(s). Sprinkle the surface of each with about 1 tablespoon of granulated sugar and then lay the long sprig(s) of rosemary down the center. Baking allows the rosemary oil to spread a path through the middle of the cake, leaving everything smelling and tasting wonderful.

Bake the cake for 45-50 minutes