Rosemary, Apple and Yoghurt Cake

Week 2! 

So, in case you’re wondering – the crumpet recipe I posted did work, fantastically well! The only thing to know for next time is to add more salt, and to freeze the crumpets you’re not going to eat immediately, otherwise they kind of shrivel up. But otherwise, success! 

This week I’ve started teaching myself French (after it’s been almost a decade since I stopped learning it, forgot most of what I knew, and adopted a horrendous English-sounding French accent) with the app DuoLingo, which is amazing. This has very little to do with baking, but everything to do with being a more well-rounded human being, which leads me to my next point: a New Year’s Resolution I forgot to mention! The last food-related one. Waste less. I don’t waste too much food, certainly less than the average 3.2kg a person throws away per week in the UK, but there are always times when you forget to use stuff up and then it’s mouldy and you feel bad, mostly because you’re throwing money away. So, today’s recipe was a good choice, because I had both apples and yoghurt to use up! 

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But just before we get to recipes – if you’re a fan of epic cakes, or Game of Thrones – or both…my brother made a cake of the Wall and Castle Black which you can see here

The recipe this week comes from the Italian Cookery Course by Katie Caldesi. I’ve had this book for quite a while, and I bought it because I love Italian food, and it has such lovely photos. However, I’ve barely used it – so little so, that I took the price label off before I took this photo. Sigh.

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This is a really simple cake to make, and tastes fantastic. The rosemary infuses the cake, and leaves a beautiful but subtle taste. I sliced my apples extra thin, because I don’t really like big chunks of apple, and it always makes the cake more gooey (not desirable in this case). 

250g caster sugar

250g natural yoghurt (I used half vanilla and half plain)

2 eggs

90ml oil (vegetable, sunflower, olive, whatever)

300g plain flour

3 tsp baking powder

1 tbsp chopped rosemary (it’s GOT to be fresh – I don’t think you’d ever get the same taste with dried)

2 large apples (or 3 small ones) peeled and sliced

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1. Preheat oven to 180C/350F and grease a 23cm loose-bottomed cake tin.

2. Whisk the eggs, yoghurt, sugar and oil together until combined. Fold in the flour, baking powder and rosemary. Add the apples, and carefully fold in with a large metal spoon. 

3. Pour the mix into the tin, and bake for 40-50 minutes, or until golden brown and a skewer comes out clean. 

 

Next week, maple syrup and bacon scones!

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3 thoughts on “Rosemary, Apple and Yoghurt Cake

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