Wow, wow, wow, this apple, rosemary and olive oil cake is fantastic. The mix of the flavours and the moistness of the cake is a dream.
It seems a little overwhelming, all the different flavours of the cake, but I can tell you that these flavours match perfectly together and are all harmonious with one another. With the spices and lemon, the juicy sweet apple is paired so well, and then the herby earthiness of the rosemary brings it all together. This flavour combination is so beautifully balanced.
This cake is best, I think, eaten the day after making it; this makes a difference with the flavours. But still amazing eaten while still warm and fresh from the oven. This is unlike any cake I’ve had; honestly, the first time I made it, I was a little hesitant but so curious I just had to try. You will not be disappointed, and I can assure you everyone will be returning for this Apple, Rosemary and Olive Oil Cake for seconds.
15 minutes
30 minutes
45 minutes


  • 190g flour
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/3 tsp ginger
  • 1 tsp baking powder
  • 90g butter, unsalted
  • 90g dark brown sugar
  • Two eggs
  • 1 1/2 tbsp olive oil
  • Zest half lemon
  • 200g granny smith apples, peeled and finely chopped, about 3
  • 3/4 tsp rosemary, fresh, finely chopped
To Decorate:
  • 3 slices granny smith apple
  • 2-3 tbsp dark brown sugar
  • Three small rosemary sprigs


  1. Preheat the oven to 180 degrees. Butter and line cake tin.
  2. Sift together flour, spices and baking powder. Set aside.
  3. Beat the butter and sugar until light and fluffy, around 5 minutes. Beat in the eggs and the oil and beat to incorporate. (It will look a little split) Mix in the apples, rosemary and lemon zest.
  4. Next, fold in the dry ingredients.
  5. Pour into the cake tin, level the edges and gently press the apple slices on top. Sprinkle all over with the dark brown sugar. Dip the rosemary into cold water, coat it with brown sugar, and press into the cake.
  6. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in the tin for 10 minutes before completely cooling on a wire rack.