Tuesday, 6 October 2009

Apple & Rosemary Cake - Italian recipe

Ursula Ferrigno's recipe:
4ozs. (100g) unsalted butter
12ozs. (approx. (350g) cored,peeled,thinly sliced Braeburn or Cox's Apples
4 free range eggs
5ozs. (150g) caster sugar
5 ozs. plain white or Italian 00 flour sifted with 1 tsp. baking pdr, & pinch of salt.
1 tsp. finely chopped fresh rosemary (young leaves are best)
finely grated zest of 1 unwaxed lemon
icing sugar to dust
OVEN: 180C, 350F, Gas 4

Melt the butter and set aside to cool.

Put the eggs and sugar in a pyrex bowl standing over a saucepan of gently simmering water.
Whisk for approx. 10-15 mins. until the mix is thick, pale and leaves a trail when the beaters are lifted out.
Remove the bowl and continue beating until the mixture is cool.

Gently fold in half the flour and the rosemary into the whisked eggs and sugar.
Slowly trickle the melted butter around the edge of the bowl and gently fold in. Take care not to stir the mix to heavily.

Fold in the remaining flour and the lemon zest and lastly fold in the sliced apples.

Pour the cake mix into your prepared tin and bake for approx. 40 mins (or longer depending on your oven) - bake until the cake has come away from the sides of the tin - test with a skewer to make sure it's cooked through.

Leave to rest in the tin for about 5 mins then turn out on to a wire rack and leave to cool. Dust with icing sugar to serve.

This is also very good served with creme fraiche/pouring cream and fruit compotes.

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