Apple, Hazelnut and Rosemary Cake


For me, this cake embodies autumn. With its warming spices, crunchy hazelnuts and fresh apple chunks, it is perfect served with a cup of hot milky tea. The rosemary may seem an unusual addition, but it really enhances the flavour and adds an almost savoury note.

What you will need

150 grams butter, softened

125 grams light muscovado sugar or coconut sugar (or regular soft brown sugar)

1 teaspoon vanilla extract

3 organic eggs

150 grams flour

50 grams ground almonds

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

2 teaspoons baking powder

1/2 cup Greek yoghurt

50 grams roasted hazelnuts, chopped

2 apples, peeled, cored and cubed

leaves from one large sprig fresh rosemary (about 2 tbsp)

150 grams butter

2 cups icing sugar, sifted

125 grams cream cheese

1 teaspoon vanilla extract with seeds

1 teaspoon cinnamon

A few Fresh sprigs of Rosemary for decoration (optional)


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