Apple, rosemary and thyme almond tea cakes

by Gypsy and the Botanist

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This creation was based upon a recipe from one of my baking heroes, Lily Vanilli. Using rosemary in a sweet dish always catches people off guard. But there’s an earthiness and freshness to it that epitomises winter. I decided to add rosemary’s other half into this creation, thyme. Its woodiness and spice up against the fresh, sour green apples, works so well. Being an olive oil cake, this recipe is deliciously moist and rich, and to add to this I used almond meal to carry that richness. The result are some tasty little wintery treats.

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