55 Minutes
Apple and Rosemary Cake

Apple and Rosemary Cake

This cake originates from Italy, it is a very light sponge with freshly sliced apple baked inside the cake making it exceptionally moist. It is a delicate cake with a hint of sharpness from both the apples and lemon which is nicely complimented by the subtle rosemary flavour and the overall sweetness of the cake. It is part of one of our more casual Italian dinner party menus and is coupled with a tomato & saffron tart and a beef lasagne perfect for a night in with friends

 

How it's doneDirections

Step 1

Set the oven to 180C 350F or gas mark 4.

Line the cake tin.

Step 2

Melt the butter and set aside.

Step 3

Peel and core the apples, thinly slice the apple.

Cover with cling film

Step 4

Sieve together the flour, baking powder and salt.

Step 5

Wash and finely chop the fresh rosemary.

Step 6

Zest the lemon(s)

 

Step 7

Put the eggs and sugar in a heatproof bowl.

Whisk over a pan of simmering water until the mixture is thick and pale.

Remove the bowl from the heat and whisk until the mixture is cool

Step 8

Gently fold half the flour and rosemary into the sugar and egg mixture.

Slowly drizzle in the melted butter.

Add the remaining flour and zest.

Fold in the apples.

 

Step 9

40 Minutes

Fill the cake tin with the cake mixture, bake for 40 mins.

Remove from the oven

Step 10

5 Minutes

Test the cake using a skewer it should come out clean.

Rest for 5 mins and place on a cooling tray.

 

Step 11

Decorate with sifted icing sugar.
This recipe is by Ursula Ferrigno originally and has a few SoCook tweaks added

What you needIngredients

Servings 8
Utensils
  • 1 Deep Cake Tin (9 inch/23 cms)
  • 1 Bowl
  • 1 Small Pan
  • 1 Sieve
Cake
  • 350 grams Cooking Apples
  • 100 grams Butter
  • 4 Eggs
  • 150 grams Caster Sugar
  • 150 gram Plain Flour
  • 1 tsp Salt
  • 1 pinch Fresh Rosemary
  • 1 Lemon
To Serve
  • 10 grams Sugar Icing

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