The Rosemary apple cake Recipe is a Refined for the coffee break Preparation time: 40 minutes * Cooking time: 35 minutes
About 20 pieces
2 tablespoons rosemary (2-3 stems of rosemary)
* 40 g sugar
For the all-in-dough:
275 g wheat flour * 2
* level tsp Dr. Oetker Backin 125g sugar
* grated rind of ½ organic lemon (untreated, unwaxed)
* 4 eggs (size M)
* 175 g soft butter or margarine
* 2 tablespoons lemon juice
For the topping:
approximately 800 g of red-skinned apples, such as Gala, Elstar, Pink Lady
2 tablespoons lemon juice
To prepare rosemary rinse and pat dry. Pluck the needles from the stems, measure out 2 tablespoons finely chop and place in a small bowl. Add the sugar, stir and move about 20 minutes.
Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.
For the pastry flour with baking powder and mix in a mixing bowl. Sugar, lemon zest, eggs, butter or margarine and lemon juice. The ingredients with electric mixer with beaters lowest first briefly, then processed at the highest level in about 2 minutes until smooth.
Place the dough on a baking tray (30 × 40 cm, greased) and flatten it to give. Before the dough has a strip of aluminum foil folded several times set.
Flush For the topping apples hot, dry well and cut out with an apple corer the core. Cut the apples into about 2 cm thick slices and brush with lemon juice. Apple slices on the dough.
Place the prepared rosemary sugar, sprinkle up to 1 teaspoon of the apple slices. The baking tray in the preheated oven slide. The cake about 35 minutes .
place the baking sheet to a wire rack.
Add remaining sugar and remaining rosemary lemon juice in a small saucepan, bring to a boil while stirring. The hot apple slices spread with the liquid. Let the cake cool. Remove aluminum strips. The cake into pieces
|Rosemary apple cake|