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Sunday, August 25, 2013

brown buttered apple rosemary cake~











Brown Buttered Apple and Rosemary Cake

2 tbsp butter
2 tbsp demerara sugar plus extra to scatter over the top of the cake
1 tbsp rosemary, finely chopped
2-3 apples cut in to thin slices
1 1/2 cups (225g / 8 oz) self raising flour, sifted
3/4 cup (165g / 6 oz) caster sugar
125g / 4 1/2 oz butter, softened
1 tsp vanilla extract
2 eggs
1/2 cup (125ml) milk











Pre heat the oven to 160C/325F

Melt the butter in a sauté pan until it starts to brown. It will start to give off a wonderfully sweet nutty aroma. Add the sugar and rosemary and cook just until the sugar is melted. Add the apples and toss gently to coat. Cook for just a couple of minutes to allow the apples to soak up all the flavours. Remove from the heat and set aside.

Place the flour, sugar, butter, vanilla, eggs and milk in the bowl of a mixer and beat until just combined as you don't want to over mix it. We want a light cake. Spoon the mixture in to a 22cm (9 inch) cake tin greased and lined with baking paper. Top with the slices of apple and make sure to get all that rosemary infused brown butter too. Sprinkle over a tablespoon or 2 of demerara sugar over the top.

Pop in the oven and bake for 45 minutes or until the cake is cooked through. Test with a skewer and when the cake is cooked a skewer will come out clean. Allow the cake to cool, slice and eat.