A rustic, apple-packed, buttery millet crumble-topped, rosemary scented afternoon tea cake. Beauty in simplicity.
FOR APPLE CAKE
4 cooking apples – we used Bramley, peeled, cored and cut into 8-10 chunks
5 tbsp plain flour, sifted
4 tbsp caster sugar
5 tbsp extra virgin olive oil
1 tsp baking powder
2 free range eggs
FOR THE CRUMBLE TOPPING
½ cup plain flour
3 tbsp millet
1/4 tsp ground cinnamon
80g butter, chilled, cut into cubes
2 rosemary sprigs, picked
¼ cup brown sugar
- Preheat oven to 180C and lightly grease and line a 20cm cake tin with baking paper.
- Place the chopped apple pieces in the tin.
- In a medium bowl, whisk together the flour, sugar, olive oil, baking powder and eggs. Pour batter evenly over the apples. Bake in the oven for 20 minutes, then remove from the oven and increase oven temperature to 200C.
- Combine flour, millet, butter and rosemary in a bowl. Rub with your fingertips, until the mixture resembles very coarse breadcrumbs with a few larger lumps. Add the sugar and stir through.
- Sprinkle the crumble mixture over the apple cake – don’t press it down. Return cake to the oven and bake for another 20 minutes, until golden.
- Remove from the oven and turn out onto a plate while still warm. Serve warm with ice cream, Greek yoghurt or cream.