Fathers Day Fruit Cake

A quietly impressive bake for Father’s Day - deeply fragrant with rosemary and rich from brown butter. This cake is simple to make, but layered in flavour. Serve it warm with a spoonful of crème fraîche. 

INGREDIENTS

Cake
6 sprigs fresh rosemary
200g salted butter
225g self-raising flour
1 tsp baking powder (or 3.5 tsp if using plain flour)
225g soft brown sugar
2 large eggs
300g cooking apples, peeled and chopped
50g flaked almonds

To Serve
Crème fraîche

INSTRUCTIONS

Preheat oven to 160°C (320°F) fan-forced. Grease and line a 23cm round cake tin—or use whatever tin or ovenproof dish you have to hand.

Add rosemary and butter to a small pan. Melt gently and let the butter brown slightly, stirring occasionally. Once golden and fragrant, remove rosemary and set butter aside to cool slightly.

In a large bowl, combine flour, baking powder and sugar. In a separate bowl, whisk eggs. Add cooled brown butter and mix to combine.

Peel and chop the apples. Fold them into the dry ingredients, then pour in the wet mixture. Stir until just combined—don’t overmix.

Spoon the batter into the prepared tin and scatter flaked almonds over the top.

Bake for 45 minutes to 1 hour, or until a skewer inserted into the centre comes out clean. Cool in the tin before slicing.

Serve with a spoonful of crème fraîche.