“There’s rosemary, that’s for remembrance.” (Hamlet, iv. 5.)
Rosemary divides people. Not quite like cilantro does (word on the street is that some peoples’ taste buds are *different* and that cilantro tastes like soap to them), but still, if you say the word ‘rosemary’ there is a group of people (I call them, originally enough, ‘rosemary people’) who’s eyes will light up and they’ll say ‘oh I LOVE rosemary!’ Rosemary people. Often sweet of voice and soft of face. Often dreamy-eyed, and slightly sluggish. Look for a slightly grey tinge in the skin (this is often more of an intuitive thing), or a general feeling of ‘blah’ and lack of movement. Or look for signs of bad circulation and coldness combined with liver stagnation- moodiness, crampiness, bursting into tears for no apparent reason, blueish fingers and toes, trouble digesting meats and fats, hardness, coldness, being overwhelmed by inertia easily and often.
Rosemary people love rosemary because it gets things moving. I like to liken it to a little old Italian grandma with her hair pulled back tight and a broom in her hand. She’ll smack you on the butt then sweep out the cobwebs in all the corners before you knew what hit you. There’s also the common phrase ‘rosemary for remembrance’ and, while it’s actually referring to remembrance of the dead, there’s actually something to rosemary’s ability to help folks remember anything. Think of that little old broom-wielding Italian lady, and now think of your foggy, sluggish brain, and how much better it’d function if someone beat out all the dust and crud. Yep. Rosemary for remembrance, indeed.
I’ve made this cake three times now. Twice at home, then once when I arrived in Palm Desert this last weekend to stay at my friend Alysa’s house- I thought it’d be a nice thing for her to come home to after a long day at work. The flavour, my friends, will woo you from the get-go. The sprigs on top are important- as the cake cooks, the aromatic oils from the rosemary will seep into the crust.
A note about using gluten free flour: depending on what mix you use, this cake could end up very dense. I used a boxed cake flour for my third version and, while it was springy enough fresh out the oven, by the next night it was like a brick. My recommendation (as discovered by the genius Alysa) is to toast slices of this day old brick-cake, and slather it with butter. Not only will you get your butter rations for the week in one dose (hooray for healthy fats!) but the rosemary in the cake will help you digest it!
Rosemary Apple cake
Adapted loosely from Nigella’s Rosemary Remembrance Cake recipe
For the apple mush:
2 apples, peeled, cored, chopped into wee chunks
2 sprigs rosemary for flavour, plus another bunch for decoration
1 tsp sugar
For the cake:
2 sticks butter
3/4 cup sugar (I use sucanat)
2 cups flour (I use gluten free all purpose plus 1 tsp extra baking powder)
1 tsp vanilla
2 tsp baking powder
Preheat the oven to 325F.
In a pot on the stove, simmer one chopped apple with a teaspoon of sugar, the rosemary, and about 1/4 cup water, with the lid on, for about 8 minutes. The apple will become mush. This is good.
Meanwhile, in a mixer, beat the butter until fluffy. Throw in the sugar, and keep beating, then the eggs, one by one. Next add the vanilla, and then the apple mush mixture. Then, in three parts, on a slow setting, add the flour and baking powder. When its incorporated, spoon into either individual muffin tins or a loaf pan, or, in my case, a cast iron pan. Make sure this pan is well-greased with butter.
Before cooking, decorate the top with sprigs of rosemary. In the case of the muffins, I found it easier to de-stem the rosemary and just sprinkle it on top.
Cook for 35 minutes, or until a knife inserted comes out clean, and the tops are golden brown. Tastes best on the first day.