Apple and rosemary cake with rosemary infused toffee syrup – torta di mele e rosmarino – Food & Home
Apple and rosemary cake with infused toffee syrup - a delightful dessert combining crisp apples, rich butter, and fragrant rosemary. Serves 1, cooks in 1 hr 20 mins. Perfect for special occasions or...
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Cooking tools:
- Springform pan
- Hand mixer
- Microplane
- Sifter
- Skewer
- Cooling rack
- Oven
- Stove
- Saucepan
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Parchment paper
Ingredients
- 800g golden delicious apples
- 180g unsalted butter, at room temperature
- 60ml (¼ cup) sweetened apple juice
- grated zest of 1 lemon
- 5ml (1 tsp) fresh rosemary, chopped
- 220g (1 cup) castor sugar
- 3 large eggs
- 125ml (½ cup) sour cream or crème fraîche
- 200g self-raising flour
- 100ml “00” Italian or cake flour
- SYRUP
- 1 sprig of fresh rosemary
- 60ml (¼ cup) water
- 80ml (1/3 cup) honey
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