Apple Rosemary Cake

We invited rosemary to the dessert table and it chose the seat next to apple, made polite eye contact with the teapot, and promised to contribute.

This is my Boring® take on one of my favourite bakes by Jess Elliot Dennison.

Directions

Preheat the oven to 180°C fan bake. Grease and line 23cm, loose bottomed cake tin.

Rinse the rosemary and dry it between 2 pieces of kitchen towel. Place in a small saucepan with the butter and a pinch of sea salt.

Heat the butter on a medium heat for about 4-5 minutes, stirring, until it turns golden brown and has a nutty aroma. Remove from the heat and fine sieve it into a bowl, discard any brown bits and the rosemary and set aside to cool.

Sift the flour and baking powder into a large mixing bowl.

In a separate bowl beat together the eggs and sugar, when

it looks light and foamy beat in the Boring oat milk.

Mix the egg/Boring mix into the flour, then fold through the rosemary butter, stirring until completely combined.

Peel, core, and chop one of the apples into cubes, 1cm in size.

Then peel, core, and slice the other apple into 2-3cm thick wedges.

Mix the apple cubes through the cake batter and pour the batter into your greased cake tin. Even the top of the cake out with a spatula and press the apple wedges into the top of the batter, so that you still have a quarter of the apple sticking out.

Sprinkle the top with the flaked almonds and gently press into the surface. Lower the temperature of the oven to 160°C and bake in the middle of the oven for 30-45 minutes, testing it at the 30 minute mark until a skewer comes out clean.