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Recipe from: livingthegourmet Image Credit: Catherine |
Nigella
Rosemary Cake
“Seeing a bird soar and hearing its call;
the smell of the salty air, the boat fumes and the rumble of the motor is a
morning that the Lord blessed you with.” Catherine
For
the Filling:
1 apple –
peeled and cut
2 sprigs
fresh rosemary
1 tsp. sugar
Zest and
juice of ½ lemons
1 tsp. butter
For
the Cake:
1 sticks
butter – (original recipe calls for 2 sticks)
¾ cup sugar
3 eggs
2 cups flour
1 tablespoon
baking powder
Preparation:
Place all of
the ingredients for the filling in a small saucepan and simmer on low for about
5
minutes.
Let cool and
remove the rosemary.
Place cool
apple in the food processor.
Add the
butter, sugar and eggs and process.
Add the flour
and baking powder and continue to process until smooth.
Prepare a
loaf pan and add the batter.
Top with a
fresh sprig of rosemary and sprinkle some sugar over the top.
Preheat Oven
350.
Bake for 40 –
45 minutes or until toothpick test comes out clean.
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