Housewarming party with apple-rosemary cake

It’s been a long time since my last post! Many things happened meanwhile. Thomas and I finished our yoga teacher training –  what an immense inner journey! Then we went to Mexico – what a wonderful outer journey. And then we came back home and moved to a new house. We are very much in love with our new home. We lived in apartments for so many years. And now: a house with a lush garden. You can imagine that we don’t leave it very often anymore. You know, there is so much to do in this house, because it’s not just a house. It’s a meeting point for friends and a daily getaway,

it’s a house on the top of the world and it has a room with a view.

It’s a dog park,

it’s a yoga studio and a wellness center,

it’s a restaurant and a bakery.

And here we are: we celebrated our new multipurpose space with a house warming party and lots of cakes.

We should bake one of them together right away. It’s an ordinary German apple cake with an interesting twist: rosemary and olive oil. So, hurry up, get your apron and let’s start:

Ingredients:

  • 2 1/2 cups spelt flour
  • 3/4 cup agave nectar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup olive oil
  • 1/3 cup unsweetened apple sauce
  • 2 tablespoons fresh rosemary, finely chopped
  • 3,5 ounces / 100 g bittersweet chocolate, chopped
  • zest of one organic (untreated) lemon
  • 1 tablespoon lemon juice
  • 3 middle sized apples or 4 small apples
  • 3 tablespoons apricot jam
  • 1 tablespoon calvados (you can replace with white wine or apple juice)
  • Olive oil for the pan
Preheat oven to 350° F. Combine flour, baking powder, and salt. Add agave nectar, olive oil, apple sauce, lemon juice, and lemon zest and mix until blended. Add the chopped chocolate and rosemary, mix, and fill the batter into an oiled cake pan. Peel and core the apples and cut them into quarter pieces. Carve them on the round side and place them, carved side up, on the batter. Bake for 50 to 60 minutes. Heat the apricot jam with the calvados and coat the hot cake with it. Let the cake cool down – bon appétit!
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