Only one month and the spring will be here! Last year in September we harvested our apples and since now we have some in our not heated cellar. Our old apple trees gave us a lot these delicious fruits which I learnt to appreciate during the last years.
Apple is not equal to apple, we have old kinds of them, but I don’t know how they are called. Anyway I experimented with many recipes and so we never get bored from them.
Today I would like to present you a soft juicy apple cake with a special touch! It’s a special version of the famous Thurgauer (from Thurgau, Switzerland) apple cake: the addition of rosemary.
Today, herbs are not only used for savory recipes, the taste of sweets can be enhanced and the result will be upgraded with such a single step.
Note: the recipe fits for a baking mold of 26 cm (about 10 inches), but I made a cake of 14 cm (about 9 inches) plus a mini one for give away with some almonds for decoration! I also used small apples from the garden as they fit in both cake molds.
Apple Cake with Rosemary
- 150 g butter or margarine
- 150 g brown sugar (if possible finely grinded)
- 1 pinch salt
- 3 eggs
- 1 teaspoon vanilla aroma
- 4 tablespoon Greek yogurt
- 2 tablespoons brandy
- 2 tablespoon rosemary, finely chopped
- 180 g all-purpose flour
- 50 ground almonds
- 2 teaspoons baking powder, sieved
- 600 g apples
- ¼ teaspoon salt
- 4 tablespoons quince jelly (you may add one more brandy tablespoon)
- 2 springs rosemary
additional to coat butter and ground almonds
- Beat butter until soft and add gradually sugar, salt and eggs (one by one). Beat until it becomes clear.
- Add vanilla, yogurt, brandy and rosemary; mix well.
- In a big bowl combine flour, almonds ground and baking powder. Add this to the batter.
- Coat your baking mold of about 26 cm (10 inches) with butter and flour or better with almonds ground.
- Pour the batter in the baking mold and preheat the oven to 180°C/350°F.
- Peel (if needed) the apples, remove the core and arrange them over the batter; if you want prevent browning dip the slices in a big bowl with 1/4 teaspoon salt. Arrange slices over the batter.
- Bake for about 45-55 minutes at 180°C/350°F until golden brown and thorugh (tooth pic test).
- In the meantime melt the quince jelly in a small saucepot, switch off the heat and place the rosemary springs to infuse.
- When the cake is ready, brush the surface with the rosemary infused quince jelly!
- Let cool down on a grid before serving.