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Apple and Olive Oil Cake

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


  • 120g golden sultanas

  • 200g golden granulated sugar

  • 3 large eggs

  • 150ml olive oil

  • 350g plain flour

  • 1 tsp ground cinnamon

  • ½ tsp ground ginger

  • 1 tsp bicarbonate of soda (bread soda)

  • ½ tsp salt

  • 1 tsp baking powder

  • 1 lemon rind grated

  • 500g peeled and diced (about 1 – 1.5cm) cooking apples

  • water or marsala to soak the sultanas

  • to decorate: icing sugar and lemon juice (200g icing sugar to 2 tbsp lemon juice)

  • to serve: fresh cream, icing sugar and lemon zest


  • 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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