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rosemary cake with sprigs of romsemary and slices of lemon

Rosemary is a symbol of remembrance, so what better way to commemorate Remembrance Day than a Rosemary Cake. Try baking this cake on 11th November to remember those who passed away or suffered for Australia in all wars and armed conflicts. 

Allergen Note: This recipe contains Gluten, Dairy and Egg. Makes 10 slices.


For Filling

  • 1 x Apple
  • 2 x Sprigs of Rosemary 
  • 1 tsp Butter
  • 1 x Lemon
  • 1 tsp Caster Sugar

For Batter

  • 225g Butter 
  • 150g Caster Sugar
  • 300g Plain Flour 
  • 2 tsp Baking Powder 
  • 3 x Large Eggs

Thing You Will Need

  • Medium-sized pan 
  • Oven
  • Stovetop
  • 1 x knife 
  • Chopping board 
  • Food processor  
  • Mixing spoon 
  • Baking paper or butter/oil and flour  
  • Cooling rack 


  1. Chop the apple however you want, place it in a saucepan with 1 sprig of rosemary, 1 teaspoon of sugar, lemon juice and butter.
  2. Place pan on low heat and cover with lid, cook for 5 minutes or until apple is soft to the touch.
  3. Take off heat, allow to cool. Safely grab the rosemary sprig out of the pan once cool enough to touch.
  4. Preheat oven to 170 degrees celsius, make sure to place oil, butter or baking paper in the tin.
  5. Place the cooked apple into a food processer, turn it on. Make sure the apple is blitzed thoroughly.
  6. Add butter, 3/4 cup of sugar, eggs, flour and baking powder. Mix to a smooth batter.
  7. Place into the tin, sprinkle the top of the batter with sugar and place rosemary spring down the centre of the cake.
  8. Bake cake for 50 minutes in the oven and then leave to cool. Enjoy your cake once cool!

IDEAS does information so you can remember the fallen.