Apple and Rosemary Cake

1hr 20m
Preparation/cooking time: ca. 40m + Bake: ca. 40m

For 12 people

Nutritional Information

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


  • 150 g ground raw sugar
  • 3 eggs
  • 1 bag vanilla sugar
  • 3 tbsp. crème fraîche
  • 2 sprig rosemary
  • 50 g ground almonds
  • 180 g white flour
  • 2 tsp. baking powder
  • 1 tbsp. lemon juice
  • 500 g apples (e.g. Jonagold), cut into segments
  • 2 tbsp. quince jelly
  • 150 g butter
  • 1 pinch salt

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  • Beat the butter until soft, then mix in the sugar and salt. Add the eggs one at a time and continue to mix until the mixture is lighter in colour. Stir in the vanilla sugar, crème fraîche and rosemary. Mix the flour and baking powder, mix in and transfer to the prepared tin. Mix the apple slices immediately with the lemon juice and place on the dough, press down lightly.
  • 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. Boil the quince jelly with the rosemary sprig and leave to steep for approx. 10 mins. Coat the still-warm cake with the jelly and leave to cool.

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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