Apple Rosemary Olive Oil Cake
Serves 8
25 mins prep
60 mins cook
0 mins total
This is one of my favroite desserts that is so unexpectedly delicious. Seasonal apples, rich olive oil, and subtle rosemary flavor fill the cake and pair beautifully with the very simple mascarpone frosting.
0 servings
CAKE
FROSTING
APPLE TOPPING
Preheat oven to 350 degrees. Grease 2 - 8 inch cake pans with butter and line with a parchment paper strip.
Peel and dice the apples and set aside. In a large bowl combine the eggs, olive oil, vanilla extract, rosemary, and sugar with an electrical mixer until light and fluffy (about 2 minutes).
Sieve in the flours and ground almonds. Mix with a spatula until just combined. Add the apple and stir to incorporate everything.
Divide the cake mix into the pans and bake for 45 minutes, or until a skewer stick comes out clean. When the cakes come out of the oven place on a wire rack to cool completely.
To make the frosting, combine the mascarpone, honey and salt in a medium bowl. Mix with an electric mixer until light and fluffy, about 5 minutes.
For the apple topping, use a mandolin to thinly sliced apples. In a skillet over medium heat add the apple slices, butter and sugar. Cook until the apples are soft and slightly caramelized.
To assemble the cake, place one layer down and spread frosting on top. Place the second layer on top and frost the top and gently on the sides. Add the apple topping to the top center of the cake. Optionally garnish with fresh rosemary.
