Monday, 24 November 2008

Rosemary Remembrance Cake


I have looked at the recipe for this cake for the longest time in 'Feast' by Nigella Lawson. The rosemary always put me off for some reason. I made it finally for a memorial cook-in we were having for our dear departed friend Pi on Vi's Pantry. As it was Remembrance week end it seemed appropriate for that too. It is a very easy cake to make. I am just sorry I have not made it sooner. It is wonderfully moist with a madeira like texture and just a slight taste of Rosemary which complements so well. This amazed me as I was convinced it would make the cake taste strange. Even if you don't like rosemary I urge you to try it. It is a lovely cake with or without the herb.


Rosemary Remembrance Cake


Makes approx. 10 slices

Ingredients
1 eating apple (approx. 180g /6-7oz in weight)
1 small sprig and 1 long sprig rosemary
1 teaspoon caster sugar
Juice and zest of ½ lemon
1 teaspoon butter

For the cake batter
225g /8 oz butter
150g /5 oz caster sugar plus 1 tablespoon
3 eggs
300g /11oz plain flour
2 teaspoons baking powder

Peel, core and roughly chop the apple and put into a saucepan with the small spig of rosemary, the teaspoon of sugar, the lemon zest and juice, and butter. Cover the pan and cook on a low heat for 4-8 minutes until the apple is soft. How long this takes really depends on the variety of apple you’re using. Coxes cook the fastest, and are good here. Leave to cool, and fish out the rosemary sprig when it is cold.

Preheat the oven to 170.C/325.F/Gas 3. Line a 2 lb loaf tin with a loaf tin liner, or butter and line the bottom with baking parchment.

Put the cooled apple into a food processor and blitz to a pulp.
Then add the butter, 150g sugar, eggs, flour and baking powder and process to a smooth batter. Spoon and scrape into the loaf tin and smooth the top.
Sprinkle the surface with the remaining tablespoon of sugar and then lay the long sprig of rosemary along the centre of the cake.
On baking, the rosemary sheds its oil to leave a scented path down the middle of the cake.

Bake the cake for 50 minutes or until a cake tester comes out clean, then leave to cool on a rack. Slip the paper-lined cake out of the tin once it is cool.

Note

This is also lovely if the Rosemary is left out and a good teaspoon of cinnamon is cooked with the apples instead.

8 comments:

Rosa's Yummy Yums said...

Very original flavor-wise! This lovely cake looks delicious!

Cheers,

Rosa

culinarytravelsofakitchengoddess said...

Such a fabulous cake isn't it Brenda. I love the rosemary in it but other herbs work well too, as do floral scents and spice mixes (as strange as it sounds), I used some za'atar in one of mine and it was such a success.

Gorgeous pic too

xxx

Victoria Sponge said...

Your cake looks beautiful. I love the rosemary in it, even o/h who doesn't like rosemary enjoyed it. xxx

Maria said...

Granny I'll confess to turning my nose up to this cake cos the thought of rosemary in a cake just didn't seem appealing but I am so glad I decided to take the plunge and make it. It's a beautiful cake and yours turned out lovely.

Maria
x

Coby said...

I think almost everyone who's tried this cake has had a similar aprehension, and everyone has been converted upon tasting. Granny, your cake looks gorgeous and is a lovely tribute to Pi indeed.

Gloria said...

Your cake look absolutely lovely Brenda!!
Nice pictures!!!! Gloria

Rosie said...

Your cake looks beautiful Granny and I have yet to bake this because of the same reasons of rosemary. I have heard such good things now I must try this cake out!

Rosie x

Nickki said...

I know I'm a bit late commenting on this but I have to agree with you about this cake. I was very wary about making it, but I was pleasantly suprised. The flavour of this cake is gorgeous and I'll definitely make it again. Yours looks really good! :)