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Apple and Rosemary Cake
Apple and Rosemary Cake
(Torta alle Mele e Rosmarino)
 
 
Ingredients:

4 ounces (100 grams) unsalted butter
12 ounces (350 grams) apples
4 free range eggs
5 ounces (150 grams) superfine sugar
5 ounces (150 grams) plain white or Italian type "00" flour
1 teaspoon (5 ml) baking powder
Pinch of salt
1 teaspoon (5 ml) finely chopped fresh rosemary
Finely grated zest of 1 unwaxed lemon
Icing sugar, for dusting

Directions:

Pre-heat the oven to 350 F (180 C).

Grease a 9 inch (23 cm) deep round cake tin.

Melt the butter and then set aside to cool.
 
Core, peel and thinly slice the apples.

Put the eggs and sugar in a heatproof bowl, standing over a saucepan of gently simmering water.
 
Whisk for 10-15 minutes until the mixture is thick, pale and leaves a trail when the beaters are lifted out.
 
Remove the bowl from the heat and continue whisking until the mixture is cool.

Sift the flour, baking powder, and salt together.
 
Gently fold half the flour and the chopped rosemary into the whisked eggs and sugar.

Slowly trickle the melted butter around the edge of the bowl and gently fold in. (Be sure not to stir the mixture too heavily or it will lose its air.)

Fold in the remaining flour and the lemon zest.
 
Lastly, fold in the apples.

Pour the cake mixture into the prepared tin.
 
Bake in the oven for about 40 minutes until a skewer, inserted in the center, comes out clean.

Leave the cake to rest in the tin for about 5 minutes, then turn out onto a wire rack and leave to cool.

Just before serving, sift icing sugar over the top of the cake. Serves 8-12.

That's it!
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