Demonstrated at the 2011 Melbourne Food and Wine Festival.
Preheat the fan forced oven to 180°C. Grease and line the base of a 20cm spring form cake tin with baking paper.
For the poached apples, place all ingredients in a large high-sided frying pan and bring to the boil over a high heat with lid on. Reduce heat to low and simmer for 10 minutes or until tender.
Remove apples from heat and strain reserving the liquid. Place the frying pan back over a high heat and add the extra 1 tbsp of extra virgin olive oil, add the cooked apples and sauté until they start to colour, remove from heat.
Arrange caramelised apple pieces in the base of prepared cake tin.
For olive oil cake, beat egg whites in a small bowl until soft peaks form. Gradually add half the sugar and beat until sugar has dissolved.
In a separate bowl, beat yolks remaining sugar until pale.
Sift in the flour and baking powder, pour in oil and 60ml reserved apple poaching liquid and mix to combine.
Gently fold in meringue, a third at a time until combined.
Pour mixture into prepared cake tin and bake for 35–40 minutes or until pudding cake springs back to the touch. Remove from the oven and allow to cool in tin for 5 minutes. Once the pudding cake has cooled slightly remove the spring form tin and flip / invert the pudding over on to a wire cooling rack.
For glaze, add caster sugar to remaining reserved poaching liquid (but put aside 30mls for the sabayon) in a small saucepan. Place over a medium heat and stir until sugar has dissolved. Bring to the boil and cook for 2 minutes or until the liquid has reduced by half.
For sabayon, place all ingredients in a heat proof bowl and place over a water bath. Whisk until pale, light and frothy, not allowing the bowl to touch the water.
Control applied heat by removing bowl from the heat occasionally to cool mixture and to avoid over-cooking the yolks. Whisk mixture continuously and return to heat to continue cooking as required. To check consistency mixture should make a trail of the number eight.
When sabayon is a constancy of your liking remove from the heat and whisk until cool.
To serve, cut cake into thick wedges, brush with verjuice glaze and serve with sabayon.
» Metric Converter
The wall in living room is the main places of home decoration, and avoid putting the calendar and hand-painted reproductions of famous paintings on the wall . There is a direct relationship between the living room grade and decorations, some owners like to hang some oil painting which are produced from domestic. the reason is that no matter how painting class, in fact it is these inferior painting put your blood on fire. Pay attention to high-grade space region, almost no use the reproduction of oil painting. why such a situation happened? there are 2 factors in this aspect, one is the respect of copyright is on behalf of human nature, desecration other labor, steal others' results, will get despised from the other heart and it resulting in ***r stress feeling .the second is the copy works and the original version are differences, especially the processing . it is just the differences in this small reflects the difference between grade and arty. As an art enthusiast's saying, the high precision oil painting copying ,it is the meaning of ignorance. looking at these different things, it will make people vomiting. The other main source of inferior oil material is formaldehyde pollution. Theme wall decoration with full is preferred, but not full of crowded, not hanging all your love things on it. leaving some space, let thoughts fly, it will give people the effect of coming to the Museum. Decorative wall hanging line should be uniform color, otherwise brightly colored will destroyed the art aesthetic. we must resolutely denied the point of view which regard the art must be have a certain distance. dress up one of your own favorite space, also is dress up a living room atmosphere that everyone like, do not be fooled by the so-called art, art originates from life but not beyond the life, she always meet our demand for the soul.
» 3h ago