Two baking recipes in a row. I know. It's frightening...but this recipe was Baketard-proof, quick to put together and a delicious end to an Italian dinner (the rest of which I'll post later this week. We had a few new "keepers" emerge from the meal).
This recipe came from Cook Italy, by Katie Caldesi. I'm obsessed with this book right now. Every recipe in the book screams, "COOK ME, MARC" and the photos are fun and compelling. The pictures show a ton of personality and tell a story about regional italian cuisine and the author's experiences interesting enough I had to read it cover to cover.
Nothing clever to say about this one. It's sweet from the apples with a savory note from the rosemary, and it's really easy to prepare. (It would have to be for me to do it sans catastrophe). Serve with lightly sweetened whipped cream or do what we did and let some vanilla bean ice cream melt all over it when you serve it warm from the oven.
Torta di Yogurt Con Mele e Rosmarino - Rosemary and Apple Yogurt Cake
Makes a 9-Inch Cake
Butter or oil, for greasing
8 oz natural plain yogurt
1 1/4 cup sugar
1/3 cup sunflower or seed oil
2 1/2 cups "00" or plain (all-purpose) flour
1 level tablespoon baking powder
1 tablespoon chopped rosemary
2 large or 3 small apples, peeled and sliced
Preheat the oven to 350 degrees Farenheit. Grease a loose-bottomed 9-inch cake pan with sides about 2 1/2 inches deep.
Whisk together the yogurt, eggs, sugar and oil in a medium mixing bowl. Add the flour, baking powder and chopped rosemary, folding it in with a large metal spoon. Fold in the apples then spoon the mixture into the pan. Cook for 40-50 minutes or until the top is golden and a skewer inserted into the center of the cake comes out clean.