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Categories:
Cake butter sugar vanilla eggs flour ground almonds nutmeg cinnamon allspice baking powder greek yoghurt hazelnuts apples rosemary butter icing sugar cream cheese vanilla cinnamon rosemary
Viewed: 85 - Published at: 5 years agoIngredients
- 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)
Method
- Preheat the oven to 175C fan bake. Line a 22cm diameter tin with baking paper.
- 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.
- 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.
- 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.
- 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.
