The food we eat connects us so deeply to those we love. And this recipe is really in honor of my grandmother, Martha. She had a huge herb garden and especially loved rosemary. Recipe by Nigella! Ingredients Yields: approx. 10 slices For the Filling 1 eating apple (approx 6oz) 2 sprigs fresh rosemary (1 small and 1 long) 1 teaspoon sugar zest and juice of ½ lemon 1 teaspoon butter For the Cake Batter 2 sticks butter ¾ cup superfine sugar (plus 1 tablespoon) 3 large eggs 2 cups all-purpose flour 2 teaspoons baking powder Peel, core and roughly chop the apple and put into a saucepan with the small sprig of rosemary, the teaspoon of sugar, the lemon zest and juice, and butter. Cover the pan and cook on a low heat for 4-8 minutes until the apple is soft. How long this takes really depends on the variety of apple you’re using. • Leave to cool, and fish out the rosemary sprig when it is cold. • Preheat the oven to 325º. Line a 1lb loaf tin with a loaf liner, or butter and line the bottom with baking parchment. • Put the cooled apple into a food processor and blitz to a pulp. Then add the butter, ¾ cup of sugar, eggs, flour and baking powder and process to a smooth batter. • Spoon and scrape into the loaf tin and smooth the top. Sprinkle the surface with the remaining tablespoon of sugar and then lay the long sprig of rosemary along the centre of the cake. On baking, the rosemary sheds its oil to leave a scented path down the middle of the cake. • Bake the cake for 50 minutes or until a cake tester comes out clean, then leave to cool on a rack. Slip the paper-lined cake out of the tin once it is cool. The cake will keep in an airtight container for up to 5 days. The cake can be frozen, wrapped in a double layer of food wrap and a layer of foil, for up to 3 months. Unwrap and thaw at room temperature for about 4...