Apple & Rosemary Cake
Ingredients
2 sprigs of fresh rosemary
1 large cooking apple, peeled and grated
125g margarine
125g caster sugar
2 teaspoons of vanilla essense
2 eggs, beaten
175g self-raising flour
2 tablespoons of skimmed milk
1. Preheat the oven to gas mark 4/180 C/375 F. Line a 20 cm (8 inch) square cake tin with non stick baking parchment
2. Remove rosemary leaves from the stalks and chop finely. Toss with grated apple.
3. Cream together the margarine and sugar until pale and fluffy. Add the vanilla essese and eggs with 1 tablespoon of flour and beat well. Sift the remaining flour and stir in thoroughly with the grated apple and rosemary mixture and milk.
4. Spoon into a prepared tin and level with the back of the spoon. Bake for 50 minutes. Allow to cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely.
