Apple Rosemary Cake

Recipe created by Chef Ashian Topno

The woody scent of Rosemary makes it an evergreen addition to desserts. Christmas scent in a cake, this one!

Recipe Ingredients

Ingredient Weight
For the sponge:
Pillsbury™ Egg free Tea Time Vanilla Mix 1000gm
Water 400gm
Oil 150gm
For the Apple Puree:
Butter 20gm
Apple 500gm
Lemon Juice 10gm
Fresh Rosemary 5-6 sprigs


For the puree:
  1. Peel the apple and roughly chop it.
  2. Add it into a saucepan with a sprig of rosemary, lemon juice and butter.
  3. Cover the pan and allow it to cook on a low heat for 7 – 8 minutes.
  4. Let it cool down.
  5. Remove the sprig of rosemary and keep it aside.
For the sponge:
  1. Now, in a mixing bowl, add the premix, water and oil.
  2. Mix with paddle attachement at Speed 1 for a minute.
  3. Scrape the sides of the bowl to facilitate even mixing.
  4. Add the prepared apple puree and mix at Speed 2 for about 3 minutes.
  5. Pour the batter in the desired mould.
  6. Place a sprig of rosemary along the center of the cake.
  7. Bake at: 170°C - 180°C.
  8. Bake for: 28- 30 minutes.
  9. On baking, rosemary will shed its oil to leave a scented path down the middle of the cake.