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Apple and Olive Oil Cake

This unusual cake recipe by Catherine Fulvio is perfect for any occasion.



  • 1.

    Turn the oven on to heat up at 180ºC. (Fan 160 C)

  • 2.

    Place the sultans in a bowl of warm water or Marsala and allow to soak for 20 minutes.

  • 3.

    Whisk the sugar and eggs until light and fluffy. Warm the olive oil and slowly whisk in with the eggs and sugar. Sieve the flour, cinnamon, ginger, baking soda/bicarbonate of soda, salt and baking powder together. Then gradually add in to the oil and sugar mixture, folding in with a metal spoon. Mix thoroughly. Add in the lemon rind and diced apples into the mixture.

  • 4.

    Remove the raisins/sultanas from the water, drain and dry and add to the mixture. Mix the mixture very thoroughly. The mixture should be stiff at this stage. Butter and flour a 23-25cm springform cake pan and spoon in the mixture. Bake for at least 1 hour, until a skewer placed in the middle comes out dry. Remove the cake from the pan and allow to cool on a wire rack.

  • 5.

    To decorate, mix icing sugar and lemon juice to a drizzling consistency and zig zag over the cake. Serve with Lemon whipped cream and a dried apple slice for garnish.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Apple and Olive Oil Cake.


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