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Apple and rosemary cake
40 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 287
  • Fat about 16g
  • Carbohydrates about 29g
  • Protein about 4g
This is needed
This is needed for 12 piece
Prepare springform pan
  • a little butter
Cake mix
  • 150 g butter
  • 150 g ground cane sugar
  • 1 pinch salt
  • 3 eggs
  • 1 parcel vanilla sugar
  • 1.5 tbsp rosemary
  • 3 tbsp crème fraîche
  • 50 g ground almonds
  • 180 g white flour
  • 2 tsp baking powder
Topping
  • 500 g apple (e.g. Jonagold)
  • 1 tbsp lemon juice
To glaze
  • 2 tbsp quince jelly
  • 2 sprigs rosemary
Tools
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, greased rim
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And that's how it's done
And that's how it's done
Prepare springform pan
Line the base of the springform pan with baking paper, grease the rim.
Cake mix
Beat the butter in a bowl until soft, then mix in the sugar and salt. Add the eggs one at a time and continue to mix until the mixture becomes lighter in colour.
Finely chop the rosemary, stir in with the vanilla sugar and crème fraîche.
Combine the flour, ground almonds and baking powder, mix in and transfer to the prepared tin.
Topping
Cut the apples into slices, drizzle immediately with the lemon juice, arrange on top of the cake and press down gently. Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, place on a cooling rack.
To glaze
Boil the quince jelly with the rosemary sprig and leave to infuse for approx. 10 mins.
While the cake is still warm, glaze with the jelly and leave to cool.