Apple and rosemary cake

Total: 1 hr 20 min. | Active: 40 min.
Nutritional value / piece: 287 kcal
, Fat: 16 g
, Carbohydrate: 29 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Prepare springform pan

a little butter

Cake mix

150 g butter
150 g ground cane sugar
1 pinch salt
3 eggs
1 ½ tbsp rosemary
1 parcel vanilla sugar
3 tbsp crème fraîche
180 g white flour
50 g ground almonds
2 tsp baking powder


500 g apples (e.g. Jonagold)
1 tbsp lemon juice

To glaze

2 tbsp quince jelly
2 sprigs rosemary
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, greased rim

How it's done

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Prepare springform pan

Line the base of the springform pan with baking paper, grease the rim.

Cake mix

Beat the butter in a bowl until soft, then mix in the sugar and salt. Add the eggs one at a time and continue to mix until the mixture becomes lighter in colour.

Finely chop the rosemary, stir in with the vanilla sugar and crème fraîche.

Combine the flour, ground almonds and baking powder, mix in and transfer to the prepared tin.


Cut the apples into slices, drizzle immediately with the lemon juice, arrange on top of the cake and press down gently.

Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, place on a cooling rack.

To glaze

Boil the quince jelly with the rosemary sprig and leave to infuse for approx. 10 mins.

While the cake is still warm, glaze with the jelly and leave to cool.

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