Wild Rosemary Remebrance Bread

Apr 17

Rosemary grows wild all over Sardinia and contributes to the unique perfume that wafts in the air over this stunning island.

Every time I walk off of the plane and out of the airport I take a big breath through my nose to capture the smell of Sardinia.

Our favorite breakfast bread, I call it this because they are not necessarily an after-meal dessert, and I do not take tea, is Rosemary Remebrance bread. Nigella Lawson gets the credit for this AMAZING recipe that after many times making it I have tweaked to make easier, healthier and using using fewer pieces of equipment. The original recipe can be found here on www.nigella.com and it is dually worth it!

FOR THE APPLE

1 eating apple (approx 180g / 6oz in weight)

3 sprigs fresh rosemary (1 small and 2 long)

1 teaspoon raw brown sugar

zest and juice of ½ unwaxed lemon

1 dab of butter

FOR THE CAKE BATTER

225 grams butter

150 grams raw sugar (plus 1 tablespoon)

3 large eggs

300 grams kamut flower or whole wheat flour

2 teaspoons baking powder

Preparation:

Peel, core and roughly chop the apple and put into a saucepan with the small sprig of rosemary, the teaspoon of sugar, the lemon zest and juice, and dab of butter. Cover the pan and cook on a low heat until the apple is soft enough to mash up with a fork until the consistency of apple sauce. Take out the sprig of rosemary before you begin mashing. Add the butter for cake batter, cover saucepan and let the butter melt into the apple mixture

Preheat the oven 170°C Line a 450g / 1lb loaf tin with a loaf liner, or butter and line the bottom with baking parchment.

Once the apple and butter mixture has cooled enough to not cook the egg, add the sugar and eggs. Mix well and the add the flour and baking powder and whisk well until all smooth.

Spoon and scrape into the loaf tin and smooth the top. Sprinkle the surface with the remaining tablespoon of sugar and then lay the long sprigs of rosemary along the centre of the cake. On baking, the rosemary sheds its oil to leave a scented path down the middle of the cake.

Bake the cake for 50 minutes or until a cake tester comes out clean, then leave to cool on a rack. Slip the paper-lined cake out of the tin once it is cool.

Take in that amazing scent, slice it and serve it up with a steaming cup of coffee for a perfect breakfast.

Enjoy!