This is one of my favroite desserts that is so unexpectedly delicious. Seasonal apples, rich olive oil, and subtle rosemary flavor fill the cake and pair beautifully with the very simple mascarpone frosting.

A few years ago, I celebrated my birthday in Whistler, Canada. The day before my birthday, my mother and I went out to look for a cake when we came across this wonderful bakery, Purebread. Of all the amazing-looking cakes that they had, the one that caught my eye was an apple rosemary cake. My mom was hesitant at first that maybe not everyone would like the cake, but I insisted, and I am very glad that I did. All of my family and friends absolutely loved the cake because not only was it incredibly delicious, but it was unique and memorable.

Here is my take on the recipe with the addition of olive oil and an amaretto mascarpone frosting:

@flavorsbyalessandra
Still looking for Thanksgiving desserts to make?!? 😉🍎🔥 . . . Here’s the recipe 👇👇 Ingredients: CAKE – 4 large apples, peeled and small diced – 4 eggs – 3/4 cup extra virgin olive oil – 2 tsp vanilla extract – 1 tbsp dried rosemary, finely chopped – 1 1/3 cup sugar – 3/4 cup AP flour – 1/2 cup self rising flour – 1/2 cup ground almonds FROSTING – 500 grams mascarpone cheese – 1 tbsp amaretto honey (sub normal honey with 1 tsp of almond extract) – Pinch of salt APPLE TOPPING – 1 small apple thinly sliced – 1 tbsp butter – 1 tbsp sugar Steps: 1. Preheat oven to 350 degrees. Grease 2 – 8 inch cake pans with butter and line with a parchment paper strip. 2. Peel and dice the apples and set aside. In a large bowl combine the eggs, olive oil, vanilla extract, rosemary, and sugar with an electrical mixer until light and fluffy (about 2 minutes). 3. Sieve in the flours and ground almonds. Mix with a spatula until just combined. Add the apple and stir to incorporate everything. 4. Divide the cake mix into the pans and bake for 45 minutes, or until a skewer stick comes out clean. When the cakes come out of the oven place on a wire rack to cool completely. 5. To make the frosting, combine the mascarpone, honey and salt in a medium bowl. Mix with an electric mixer until light and fluffy, about 5 minutes. 6. For the apple topping, use a mandolin to thinly sliced apples. In a skillet over medium heat add the apple slices, butter and sugar. Cook until the apples are soft and slightly caramelized. 7. To assemble the cake, place one layer down and spread frosting on top. Place the second layer on top and frost the top and gently on the sides. Add the apple topping to the top center of the cake. Optionally garnish with fresh rosemary. #holidaybaking #applerosemarycake #thanksgivingdessert #baking #cookwithme #learntocook
♬ Time of the Season – The Zombies

I hope you love it as much as I do and if you try it, please share it with me on Instagram @flavorsbyale 🥰

Apple Rosemary Olive Oil Cake

A layered cake topped with peach slices and a sprig of rosemary on a glass plate. The cake is surrounded by small pumpkins and red apples, giving an autumnal feel.

Prep Time: 25

Cook Time: 1

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Ingredients

CAKE

4 large apples, peeled and small diced
4 eggs
3/4 cup extra virgin olive oil
2 tsp vanilla extract
1 tbsp dried rosemary, finely chopped
1 1/3 cup sugar
3/4 cup AP flour
1/2 cup self rising flour
1/2 cup ground almonds

FROSTING

500 grams mascarpone cheese
1 tbsp amaretto honey, sub normal honey with 1 tsp of almond extract
Pinch of salt

APPLE TOPPING

1 small apple thinly sliced
1 tbsp butter
1 tbsp sugar

Instructions

Preheat oven to 350 degrees. Grease 2 – 8 inch cake pans with butter and line with a parchment paper strip.
Peel and dice the apples and set aside. In a large bowl combine the eggs, olive oil, vanilla extract, rosemary, and sugar with an electrical mixer until light and fluffy (about 2 minutes).
Sieve in the flours and ground almonds. Mix with a spatula until just combined. Add the apple and stir to incorporate everything.
Divide the cake mix into the pans and bake for 45 minutes, or until a skewer stick comes out clean. When the cakes come out of the oven place on a wire rack to cool completely.
To make the frosting, combine the mascarpone, honey and salt in a medium bowl. Mix with an electric mixer until light and fluffy, about 5 minutes.
For the apple topping, use a mandolin to thinly sliced apples. In a skillet over medium heat add the apple slices, butter and sugar. Cook until the apples are soft and slightly caramelized.
To assemble the cake, place one layer down and spread frosting on top. Place the second layer on top and frost the top and gently on the sides. Add the apple topping to the top center of the cake. Optionally garnish with fresh rosemary.