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Apple and olive oil cake

If you’ve ever walked past an Ottolenghi Deli window display you’ve probably stopped to admire the mountains of cakes, biscuits, meringues and tarts. I want to try them all but I keep going back for his apple and olive oil cake.

Because Ottolenghi is an Israeli-British chef his flavour combinations are really interesting. I wouldn’t have thought that olive oil would work in a sweet bake, but it does, the cake isn’t too sweet so it is perfect for those who don’t like desserts. The cake in the deli is served with a maple icing, but it is equally delicious without.

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Apple and olive oil cake

Author Ottolenghi

Ingredients

  • 80g raisins
  • 280g plain flour
  • 120ml olive oil
  • 160g caster sugar
  • 2 free-range eggs (lightly beaten)
  • 3 Bramley apples, peeled and diced
  • grated zest of 1 lemon
  • 2 free-range egg whites
  • icing sugar for dusting (optional)
  • 4 tbsp water
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1¼ tsp bicarbonate of soda
  • ½ vanilla pod or ½ tsp of vanilla essence

Instructions

  • Grease a medium sized cake tin and line with baking paper
  • Put the raisins in boiling water in a saucepan and simmer over a low heat until all the water has been absorbed
  • Preheat the oven to 170°C
  • Sift the flour, cinnamon, salt, baking powder and baking soda in a bowl
  • In another bowl add the sugar and oil
  • Using an electric whisk to mix the sugar and oil together with the vanilla
  • Slowly add the eggs and gently mix
  • Add the apples, raisins and lemon zest and mix with a spoon
  • Gently fold in the dry ingredients
  • To make the cake extra fluffy, whisk the egg whites in a clean bowl with the electric whisk. You need to get soft peaks.
  • Fold the meringue into the cake batter slowly and try to keep as much air in the batter as you can
  • Pour the cake batter into the baking tin and bake for an hour and a half
  • Once a skewer comes out clean remove from the oven and leave to cool in the tin
  • Once the cake is out of the tin dust with icing sugar

Filed Under: Baking

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