Apple and Olive Oil Cake
from Perfect
This unusual cake recipe by Catherine Fulvio is perfect for any occasion.
Ingredients
- 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
Method
- Turn the oven on to heat up at 180ºC. (Fan 160 C)
- Place the sultans in a bowl of warm water or Marsala and allow to soak for 20 minutes.
- 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.
- 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.
- 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.
