Apple, Hazelnut And Rosemary Cake Recipe

Name: Apple, Hazelnut And Rosemary Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake:; 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); For the icing:; 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)

Servings: persons

For the cake:
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)
For the icing:
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)

1
Preheat the oven to 175C fan bake. Line a 22cm diameter tin with baking paper.
2
In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and then eggs, one at a time. Sift in flour, ground almonds, spices and baking powder. Add yoghurt and mix. Stop mixer once all ingredients are combined. Do not over mix.
3
By hand, fold through hazelnuts, apple and rosemary. Pour batter into tin and spread out to the sides. Bake for about 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Cool for 10 minutes before turning out onto a rack.
4
Meanwhile, make icing. In the bowl of an electric mixer, beat butter and vanilla until smooth and then gradually add icing sugar. Add cream cheese gradually and continue to beat until light and fluffy. Fold through cinnamon by hand.
5
Once cake is cool, ice and decorate with fresh rosemary. Serve with Greek yoghurt or mascarpone. Store in a cool, dry place in an airtight container for up to 3 days.

1356

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the cake:, 150 grams butter, softened, 125 grams light muscovado sugar or coconut sugar (or regular soft brown sugar), 1 teaspoon vanilla extract, and more.

Yes, Apple, Hazelnut And Rosemary Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple, Hazelnut And Rosemary Cake

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