Apple and rosemary cake

Total time: 1hr 20m
Preparation Time: 40m

For 12 piece

Nutritional Information

Contains 287 Kcal, 4g Protein, 29g Carbohydrates, 16g Fat


  • Prepare springform pan
  • a little butter
  • Cake mix
  • 150 g butter
  • 150 g ground cane sugar
  • 1 pinch salt
  • 3 eggs
  • 1 parcel vanilla sugar
  • 1.5 tbsp rosemary
  • 3 tbsp crème fraîche
  • 50 g ground almonds
  • 180 g white flour
  • 2 tsp baking powder
  • Topping
  • 500 g apples (e.g. Jonagold)
  • 1 tbsp lemon juice
  • To glaze
  • 2 tbsp quince jelly
  • 2 sprigs rosemary
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, greased rim

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  • Prepare springform pan

    Line the base of the springform pan with baking paper, grease the rim.
  • Cake mix

    Beat the butter in a bowl until soft, then mix in the sugar and salt. Add the eggs one at a time and continue to mix until the mixture becomes lighter in colour.
  • Finely chop the rosemary, stir in with the vanilla sugar and crème fraîche.
  • Combine the flour, ground almonds and baking powder, mix in and transfer to the prepared tin.
  • Topping

    Cut the apples into slices, drizzle immediately with the lemon juice, arrange on top of the cake and press down gently. Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, place on a cooling rack.
  • To glaze

    Boil the quince jelly with the rosemary sprig and leave to infuse for approx. 10 mins.
  • While the cake is still warm, glaze with the jelly and leave to cool.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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