This is the time of the season when apples are at their best. They’re fresh, firm, sweet and juicy, extremely delicious and last but not least they come with a natural waxiness. This is also the time for a wonderful , luscious cake , wrapped in the sweet and with light acidity flavors of our favorite fruit. The extra advantage of this cake is that olive oil is used instead of butter. It has a different texture, it’s healthier and it gets better day by day!
Olive oil apple cake
250 ml esti olive oil
200 grams brown sugar
280 grams all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
4 apples peeled and cut into small pieces (you can use whichever variety you like the most)
Preheat the oven at 180 degrees Celsius. Rub the surface of a cake pan (about 24 cm diameter) with olive oil and dust it with some flour.
In a large bowl mix the flour with soda, salt and cinnamon. In another large bowl beat the eggs and olive oil with an electric mixer until light and fluffy. Add the sugar and continue beating for several minutes. Add the vanilla extract. Slowly add the flour mixture. Mix until combined. Add the apples. Mix with a wooden spoon. The texture of the batter should be very thick.
Spread the batter in the pan using your spoon to help it cover the surface. Put it in the oven and bake it for at least 45 minutes or when the skewer comes out clean.
love this cake! it was terrific…the brown sugar made it really special. thank you for a lovely recipe.