|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
2 cups flour
1 tablespoon baking powder
Place all of the ingredients for the filling in a small saucepan and simmer on low for about 5
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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