Olive oil and apple cake

Olive oil and apple cake

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

A classic cake from Italy! Apples held together by a light cake batter made with extra virgin olive oil.  It makes a wonderful dessert served warm with ricotta cheese  

Ingredients

  • 5–6 medium-size apples (any variety of your choice!)
  • 1 orange
  • 1.2 cups/150 g plain flour
  • ½ cup/ 50g ground hazelnuts
  • ½ cup 100g brown sugar + more for sprinkling on top of the cake
  • pinch of salt
  • 1/4 tsp ground cloves
  • 1 tsp cinnamon
  • 10 g/2 tsp baking powder
  • 2 large eggs
  • 80 ml/4 tbpsExtra Virgin Olive oil
  • 1/2 tsp vanilla extrac
  • 3 Tbsp milk
  • ------------------------------
  • To serve:
  • 1 pot ricotta
  • 1 tablespoon clear honey
  • ½ tsp vanilla extract
  • 3 tbsp milk

Instructions

  1. Preheat the oven to 350° F/180° F and butter a 26 cm (10 in.) springform cake pan.
  2. Grate the zest of the orange and extract the juice
  3. Use an apple slicer to core and divide the apples into slices. Remove the skin and cut each slice in half.
  4. Place the chopped apples in a bowl and toss with the orange juice (This helps to prevent the apples from going brown)
  5. In a large bowl, combine flour, ground hazelnuts, sugar, salt, cloves, cinnamon, and baking powder. Mix well with a whisk.
  6. Place the eggs, the Extra virgin olive oil, vanilla extract, orange zest and milk in a medium bowl and beat together until thoroughly mixed.
  7. Add the egg mixture to the flour mixture and stir briefly with a spatula to combine.
  8. Add the chopped apples and fold in.
  9. Spoon the apple batter into the prepared pan, spreading and smoothing the batter with a spatula.
  10. Bake in the preheated oven for 35-40 minutes, or until the cake is nice and golden and a skewer inserted in the centre comes out clean.
  11. Sprinkle the top with a little brown sugar (optional).
  12. Remove from the oven and let cool on a rack before removing from the springform pan.
  13. To make the sauce:
  14. Beat together the ricotta cheese, honey, vanilla extract and milk. (Add more milk if necessary in order to get the consistency of thick cream)
  • Servings : 8
  • Recipe Type :