Apple Rosemary Cake
Okay, where do I begin?
If there’s a reason I’ve been a little erratic with the blog posts it’s because the minute I get from home I’m glued to the TV, my latest addiction – Masterchef Australia! Really, I’m like an eager kid waiting to run back home to watch my favourite TV show! My folks find it quite amusing that I’m home before 9pm and my friends think I’m weird ‘cuz I’ve told them that dinner after work Monday to Friday is a little tight now!
Anyway, the episode last week with Maggie Beer had me drooling. And I have to make a confession here – I saw the youtube version of this at least thrice. Okay, don’t call me weird – I was just trying to get the technique right for that tart. But the minute I saw this episode I was itching to bake, again. And it. just. had. to.be. Apple Rosemary cake. I found the recipe on a website but then, as usual, I modified it a little to give it my touch…
This is what you’ll need
1 large apple – one half diced into small pieces and the other thinly sliced, soak this in water with a little lime to prevent discolouring
1 3/4 maida
1 tsp baking powder
1/2 cup of butter, melted
1/4 tsp of vanilla essence
1/2 cup sugar
1/2 tsp of rosemary, if you’re using the dried version then soak in warm water before adding to the batter
And this is how you go ahead
Sift the flour and baking soda together with a pinch of salt. Keep this aside.
In a bowl cream the butter and sugar together, slowly add the eggs one by one until it forms a smooth paste. Add the vanilla essence and rosemary and mix again. Now slowly add the flour and then beat it until it’s smooth with an electric beater. Fold in the diced apples into this batter. Pour the batter into a greased cake tin and arrange the apple slices on top of this. I sprinkled some demarara sugar on top of this for a golden, crunchy topping. Bake for 45 minutes at 180 degrees C. Cool and cut into slices, it’s best served warm.