Apple & Rosemary Olive Oil Cake

Preheat the oven to 180˚C fan. Grease and line a 20cm round cake tin.

For the batter, peel, core and very finely dice the apples. Finely chop the fresh rosemary. Set aside.

In a mixing bowl, whisk together the flour, spices and baking powder until evenly incorporated. Set aside.

In a separate mixing bowl, use an electric whisk to beat the butter and sugar together for about 4 mins until light and fluffy. Beat the eggs in a separate mug then add to the butter and sugar mix and beat to combine.

Add the oil to the butter and sugar mix and beat until fully incorporated. Use a spoon or spatula to fold in the diced apple and chopped rosemary. Use a spoon or spatula to gently fold in the flour mix until fully combined.

Transfer the cake batter into the prepared cake tin and level the edges. For the topping, lay the slices of apple on top. Coat the surface of the cake with a thin layer of brown sugar. Dip the sprigs of rosemary into cold water, dust with brown sugar, then press on to the top of the cake.

Bake for 35-40 mins, or until firm in the centre and a cocktail stick inserted comes out clean.

Remove from the oven and leave to cool in the tin for 10 mins before turning out on to a wire rack to cool completely, or serve warm.