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Saturday, March 23, 2013

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...



















my pictures are sad, it was raining and already to dark for photographs. i gave one to my neighbor and one for us, barely a piece left by breakfast to share a morsel...

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