Comments on: Rustic Apple Cake With Rosemary Syrup

By: irissilvermoon

irissilvermoon — Mon, 17 Jan 2011 04:30:36 +0000

I made this the other night and after noticing the comments about the rosemary flavor I upped the amount of rosemary I put into the syrup by quite a bit (along with making just a little more syrup overall an extra quarter cup of sugar/water).

The result was perfect, and both the apple flavor of the cake and the rosemary came through in great balance. This cake is super delicious and I’ll definitely be making it again.

By: vita

vita — Sat, 25 Sep 2010 11:00:48 +0000

With cinnamon and vanilla in there as well as the apple, I guess the rosemary is never going to come through as a distinct flavour in its own right. It is just going to add a warmth or depth to the others. I spread some rosemary leaves in the bottom of the cake pan and covered them with buttered baking paper before pouring in the batter. That way the herb infuses the cake during baking and increases the chances of the flavour coming through. I have used rose scented geranium in this way before.

By: melissajane

melissajane — Tue, 16 Mar 2010 00:03:05 +0000

The cake itself is very good. No rosemary flavor comes through, though, even though the syrup was very strongly flavored. Soaking the cake in syrup just made it extra sweet without adding any flavor, so I think I might skip that next time and see if I can find another way to add some rosemary flavor.

By: pattyhans

pattyhans — Sat, 12 Sep 2009 20:21:26 +0000

This is delicious! I’m always on the lookout for different kinds of cakes to make for coffee hour at church each week and this worked beautifully. (I will say, just for my own taste, I’d probably add more rosemary – it was very subtle and I’m a huge rosemary fan in baked goods.)