Pink Lady® Apple, Rosemary & Honey Cake 

pin it pic of apple cake recipe

Pink Lady® Apple, Rosemary & Honey Cake 

I first made this delicious apple cake for a Mothers Day baking feature for Food & Home Entertaining magazine in 2006 !  Along with a few other Italian type cakes. I have updated the recipe slightly, but not much, why change a good thing right? The spelt flour can be replaced with plain flour, although its worth using the spelt four for the lovely nuttiness it adds. Don’t skip the rosemary, even if you are not familiar with using herbs in sweet dishes, give it a try as it compliments the sweetness of the apples beautifully. 

Preparation Time; 30 minutes 

Cooking Time; 75 minutes 

Serves 8


  • 500g Pink Lady® apples
  • 180g unsalted butter at room temperature
  • 60ml ( ¼ cup) sweetened apple juice
  • Juice & Grated zest of 1 lemon
  • 5ml (1tspn) chopped fresh rosemary
  • 220g castor sugar
  • 3 large eggs
  • 125ml (½ cup) sour cream or crème fraiche 
  • 190g self-raising flour
  • 50g spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt 
  • 60ml (1/4 cup) honey
  • 1 sprig fresh rosemary to garnish

To Serve

Icing sugar to dust

Crème fraiche 


  1. Line & grease a 20cm diameter Springform pan with baking paper, and preheat the oven to 180oC 
  2. Core and cut apples into quarters. Cut each quarter into five wedges and toss with the lemon juice.
  3. Melt 30g of the butter in a large saucepan over medium heat and cook the apples, stirring occasionally for five minutes without browning.
  4. Add the apple juice and cook over medium heat, stirring occasionally for 8-10 minutes or until the liquid has evaporated. Remove from the heat and leave to cool completely.
  5. Use electric beaters to beat the remaining butter and castor sugar until pale and creamy. Add the eggs one at a time, beating well after each addition, add the finely chopped rosemary and lemon zest.
  6. Stir through the crème fraiche until combined. Sift together the flours, baking powder and salt, fold through the egg mixture. Fold through half the cooled apple.
  7. Spoon the mixture into the prepared pan and smooth the surface. Arrange the remaining apple slices on top. Bake for 65-70 minutes or until skewer inserted into the middle of the cake comes out clean.Remove from the oven and stand for 5 minutes on a wire rack.
  8. To serve warm the honey and brush over the cooled cake, serve in wedges with a dollop of sour cream or creme fraiche.
Pink Lady, Rosemary & creme Fraiche Cake
Pink Lady, Rosemary & creme Fraiche Cake
cover image of apple cake
Apple, Rosemary & Honey Cake Recipe
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