Brown-Butter and Rosemary Apple Cake

Serves 8

Takes 20 minutes, plus 45 minutes baking time

6 sprigs rosemary

200g salted butter

225g self-raising flour

1 tsp baking powder

225g soft brown sugar

2 free-range eggs

(3 tbsp rum, optional)

300g cooking apples, peeled and cored

50g flaked almonds

Place the rosemary and butter in a pan, then heat on medium for 4–5 minutes, stirring regularly. You’re looking for the butter to foam up and turn golden before turning dark brown. A few dark specks will appear and sit on the base of the pan and it’ll smell really nutty. 

Drain through a fine sieve, discarding the rosemary, then allow to cool gently. It doesn’t matter if the odd bit of rosemary is still in the butter.

Preheat the oven to 160C (320F/gas 3). Lightly grease a deep 23cm loose-bottomed cake tin and line with greaseproof paper.

Measure the flour, baking powder, sugar, eggs, rum (if using) into a bowl and add the melted-but-slightly-cooled butter. 

Mix well with a wooden spoon until completely combined. It’ll feel very thick for a cake batter, but this is correct – don’t worry.

Spread half of this mixture in the prepared tin. Thickly slice the apples and lay on top of the mixture in the tin, piling mostly towards the centre. Spoon the remaining

mixture over the apples. This is an awkward thing to do, but just make sure that the mixture covers the centre well as it will spread out in the oven.

Sprinkle with the almonds and bake in the preheated oven for 45 minutes to 1 hour until golden and coming away from the sides of the tin. 

Notes

+ You can make this cake the day ahead, just keep it well-covered.

+ I love serving this with creme fraiche to cut through the richness of the butter.

+ Feel free to play with substituting the rosemary for other woody herbs like sage and thyme.