Apple, Rye & Rosemary Cake

Thu, 18 September 2025

Makes one large cake

Oil and caster sugar for lining the bundt cake mould

300g light brown sugar

5 eggs

150g self-raising flour

150g wholemeal rye flour

2 teaspoon baking powder

2 teaspoons ground cinnamon ¼ nutmeg, finely grated

300g apple, peeled and chopped into small cubes

2 teaspoons rosemary, finely chopped

275ml olive oil

50ml milk

For the icing:

100g icing sugar

2 teaspoons apple jelly Boiling water

Instructions:

Preheat the oven to 170°Celsius (fan). Oil the bundt cake mould with olive oil and then sprinkle over caster sugar, making sure the whole inside of the mould is covered in sugar

Put the sugar and eggs in the bowl of your stand mixer or food processor with the whisk attachment, mix for a few minutes until light and fluffy.

Add the flours, baking powder, cinnamon and rosemary into a bowl and whisk to mix. Add the apple to the flour and toss to coat. Add the apple mix to the egg and sugar mix and gently fold together. Then add the olive oil and carefully mix until all combined. Add the milk, the batter should be a reluctant dropping consistency.

Put the batter into the bundt tin and then put it in the oven. Bake for 45-55 minutes, until a skewer comes out clean.

Take the cake out of the oven, run a knife around the edge of the tin to release it and almost immediately invert it onto a cooling rack. It is important to do this quickly, while the sugar you used

to line the tin is still hot and molten. Give the cake a gentle shake to help release it, but sometimes I find just leaving it for a minute or two means it will release itself through the power of gravity.

Allow to cool then ice. To make the icing put the icing sugar and apple jelly in a small bowl and then add the boiling water by the teaspoon until you have a thick, drizzling consistency. Drizzle over the cooled cake, trying to drip down the curves of the bundt cake. Decorate with sprigs of rosemary and tiny crab apples if you have them.