This cake is so perfect for winter holidays. With just a hint of rosemary flavor the taste is a wonderful compliment to any meal and a beautiful compliment to the table. Add a touch of rosemary on top of each napkin to add the sensorial experience to the meal.
We start the recipe the day before! To give time to the rosemary that perfumes this cake to develop its aromas, it must be macerated for 24 hours.
Preparation: 35 minutes
Cooking time: 45 minutes
4 branches of rosemary
500 ml (2 cups) unsweetened soy milk
6 ½ cup (2 ½ cups) unbleached all purpose flour
10 mL (2 tsp) baking powder
5 mL (1 tsp) baking soda
375 mL (1 ½ cups) unsweetened applesauce
250 ml (1 cup) sugar
250 ml (1 cup) cocoa
1/2 cup (125 mL) canola oil
500 ml (2 cups) icing sugar
15 ml (1 tablespoon) lemon juice
Cake. Soak the rosemary in the soy milk for 24 hours. Filter, throw the rosemary and reserve the milk. Preheat the oven to 180˚C (350˚F). Carefully oil a 25.5 cm (10 in) chimney mold. In medium bowl, combine dry ingredients with a fork. In large bowl, stir together sugar and oil, whisk in applesauce and whisk again. While beating add a third of the dry ingredients alternately and a third of the rosemary milk in the apple mixture. Repeat, making sure to finish with the milk and beat with a wooden spoon until it is well mixed. Pour into the prepared pan and cook for about 45 minutes or until a toothpick pushed in the center comes out clean. Leave to cool on a rack for 10 minutes before unmolding.
Ice. In small bowl, combine powdered sugar and lemon juice with a whisk and slowly pour over the completely cooled cake.