Apple Rosemary Cake

 

In many ways November is a month of remembrance for me... our family and us. Rosemary is for remembrance and in Celtic mythology, legend and folklore apples are not only an emblem of fruitfulness but at times immortality too. I tend to make this during the first few months of winter, when remembrance and missing those who are no long with us deepens, as the subtle sweetness with the comforting aroma of rosemary brings about all sorts of memories.  

Apple Rosemary Cake

----------------------------------------------------------------------------------

1 cup (2 sticks) butter, softened

3/4 cup white sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup honey

2 cored and chopped Ambrosia apples

3 tablespoons finely chopped fresh rosemary

2 cups unbleached all purpose flour

2 teaspoon baking powder

extra apples slices for the top

Preheat oven to 325ºF (170ºC). Lightly butter and flour a 3 lb. loaf tin and line the bottom with baking parchment paper.

In a medium bowl combine the flour and baking powder. Add in the finely chopped rosemary and stir together. 

In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time and stirring to incorporate after each. Stir in the vanilla extract and honey, then add the grated apples and stir together. 

Add the flour mixture, in three additions, to the butter and sugar mixture, stirring after each addition until the batter comes together nicely. The batter will be thick so spoon it as evenly as you can into the prepared loaf tin and using a butter knife smooth the top. Place thinly sliced apple slices or fresh rosemary sprigs on top to decorate. 

Bake in the preheated oven for 50 to 60 minutes or until done in the centre, checking with toothpick inserted into the centre. Allow the loaf to rest in the tin for 10 minutes, carefully remove from the tin, the parchment will help ease this, and transfer to a wire rack to cool.