Apple cake with pine nuts & rosemary

Apple cake with pine nuts & rosemary

By
From
Lagom
Serves
8
Photographer
Yuki Sugiura

This recipe is adapted from Sybil Kapoor’s sugar plum tart in Citrus and Spice: A Year of Flavour. The idea of a yeasted tart dough really appealed to my Swedish baking sensibilities, not least because of the similarity to our own vetebröd dough (literally meaning wheat bread), which is the base for cinnamon buns. I have given it a Scandi twist with added cardamom, a nutty crunch from pine nuts and a fragrant perfume of rosemary, which pairs superbly with the apple.

Ingredients

Quantity Ingredient
125ml whole milk, plus a little extra for brushing
10g fresh yeast
100g golden caster sugar
2 tablespoons butter, melted, plus a little extra for greasing
1 egg, beaten
300g plain flour
1/2 teaspoon ground cardamom
700g eating apples, cored and cut into wedges
1 large rosemary sprig, leaves picked and chopped
1/2 teaspoon ground cinnamon
2 tablespoons pine nuts

Method

  1. In a small saucepan, heat the milk to “finger warm” (just warm to touch). Crumble the yeast into a large bowl, then pour in a little milk. Stir to dissolve, then whisk in the remaining milk, half of the sugar, the melted butter and the egg.
  2. Add the flour, cardamom and a pinch of salt and beat until the dough starts to come together and pulls away from the sides of the bowl. Tip the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Return to a clean bowl and cover with a tea towel. Allow to rise in a warmish place for about 1 hour, or until roughly doubled in size.
  3. Grease a 28-cm loose-bottom, fluted tart or pie dish. Knock a bit of air out of the dough and then tip it out onto the work surface. Knead for a minute or so then roll out and use to line the pie dish. Prick the base all over with a fork.
  4. Toss the apple wedges with the remaining sugar, rosemary and cinnamon and arrange over the dough case. Allow to prove for about 30 minutes, then brush any exposed dough with a little milk.
  5. Preheat the oven to 200°C. Sprinkle over the pine nuts and bake for 25 minutes until golden and the apples are cooked.
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