Apple and rosemary olive oil cake - recipe
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Prepare
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Cook
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Skill
Easy
Ingredients
- 190 g Plain white flour
- ½ tsp Baking powder
- ½ tsp Nutmeg fresh, grated
- ½ tsp Cinnamon
- 85 g Butter (unsalted)
- 85 g Unrefined dark muscovado sugar plus extra for dusting
- 2 Eggs whole
- 1½ tbsp Olive oil
- 2 Cooking apple(s) peeled and cored and cut into slices.
- 1½ tbsp Rosemary chopped into small pieces, plus extra sprigs for topping
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1
Grease and line a 23cm cake tin. Preheat the oven to 180˚C (fan
160˚C, gas mark 4). -
2
Sift together the flour, baking powder and spices, ensuring they are evenly mixed.
For this step you'll need:
- 190g Plain white flour
- ½tsp Baking powder
- ½tsp Nutmeg fresh, grated
- ½tsp Cinnamon
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3
In a separate bowl beat the butter and sugar together until fluffy (approximately four minutes). Beat in the eggs, then add the oil and beat to incorporate.
For this step you'll need:
- 85g Butter (unsalted)
- 85g Unrefined dark muscovado sugar plus extra for dusting
- 2 Eggs whole
- 1½ tbsp Olive oil
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4
Put three slices of the apple to one side and dice the remainder of the apple slices. Add the diced apple and rosemary to the egg mixture and then fold in the flour mixture.
For this step you'll need:
- 2 Cooking apple(s) peeled and cored and cut into slices.
- 1½ tbsp Rosemary chopped into small pieces, plus extra sprigs for topping
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5
Transfer into the lined tin and top with the remaining slices of apple. Run the sprigs of rosemary under water lightly and coat with dark muscovado sugar, press into the top of the cake. Sprinkle the surface with some extra dark muscovado sugar.
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6
Bake for twenty to twenty five minutes.