Desserts: Apple and Rosemary Cake

Apple and Rosemary Cake


  • 2 sprig rosemary
  • 1 tbsp. lemon juice
  • 3 tbsp. crème fraîche
  • 1 pinch salt
  • 3 eggs
  • 1 bag vanilla sugar
  • 180 g white flour
  • 150 g ground raw sugar
  • 50 g ground almonds
  • 2 tsp. baking powder
  • 500 g apples (e.g. Jonagold), cut into segments
  • 2 tbsp. quince jelly
  • 150 g butter
Order the ingredients from COOP@home


Beat the butter until soft, then mix in the sugar and salt. Add the eggs one at a time and continue to mix until the mixture is lighter in colour. Stir in the vanilla sugar, crème fraîche and rosemary. Mix the flour and baking powder, mix in and transfer to the prepared tin. Mix the apple slices immediately with the lemon juice and place on the dough, press down lightly.

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. Boil the quince jelly with the rosemary sprig and leave to steep for approx. 10 mins. Coat the still-warm cake with the jelly and leave to cool.


  • Desserts
  • 1h 20 Preparation/cooking time: ca. 40m + Bake: ca. 40m
  • Servings For 1 people
  • Nutrition 288 Kcal