Rosemary Apple Cake

Directions

1Preheat the oven to 350°F. Grease a 9-inch springform pan and line the base with parchment paper. Mix the apples with the lemon juice.

2Put the eggs and sugar in a bowl and whisk well until pale and fluffy. Sift half the flour, all the baking powder and the salt over the mixture and fold in. Gently add the melted butter, the rest of the flour, the chopped rosemary and then the apple slices. Mix well. Spoon into the prepared pan and bake for 40 minutes until a skewer inserted in the middle comes out clean.

3Meanwhile, make the rosemary syrup. Wash the rosemary and put the small sprigs into a pan with the sugar and 5 tablespoons of water. Cook over a low heat for about 10 minutes until the sugar has turned into a clear syrup and the rosemary has crystallized.

4Remove the cake from the oven and leave to cool in the pan for about 5 minutes, then turn it out of the pan onto a serving plate. Pour the rosemary syrup over the top and it will soon soak through the cake, adding its wonderful flavor. Keep the cake at room temperature, covered, and it will last for days. Sprinkle with vanilla sugar and the lemon zest before serving.