Rosemary Loaf Cake

In build, this is much the same as the Madeira cake, but it tastes very different. Don’t be alarmed at the idea of using a herb usually associated with savoury cooking: there is something muskily aromatic about it against the sweet vanilla egginess of the cake. And the cake itself works extraordinarily well as part of an elegantly austere pudding. I love it sliced thickly and eaten with cold, stewed apples. Peel, core and chop 3 or 4 large cooking apples, squeeze over the juice of a lemon a