Italian Apple Olive Oil Cake
Suzy – The Mediterranean Dish
This rustic Italian Apple Olive Oil Cake is very easy to make
and is perfect with coffee or tea.
Frank & I surprised family baking this during the holidays.
Everyone loved it served accompanied with fresh cream.
Frank and I were initially concerned
the batter would be too thick.
The recipe is perfect as written.
2 large Gala apples, peeled and chopped as finely as possible
orange juice, enough to cover the apples
3 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
add 1 tsp baking powder
1 tsp baking soda
1 cup sugar
include 1 cup extra virgin olive oil
2 large eggs
2/3 cup gold raisins, soak in warm water for 15 minutes; drain well
confectioner’s sugar for dusting
Preheat oven to 350 degrees F.
Place the chopped apples in a bowl and add just enough orange juice. Toss and coat apples to prevent browning.
Using a large mixing bowl, sift flour, cinnamon, nutmeg, baking powder and baking soda together. Set it aside.
In the stand mixer, add sugar and olive oil, until well combined.
Add eggs, one at a time.
Mix ingredients for another 2 minutes.
The mixture should be thicker, but runny.
In a large bowl, add the dry ingredients.
Make a well in the middle of the flour mixture.
Add the wet mixture (the sugar and olive oil mixture) into the well.
Stir the mixture until combined.
It will be a thick batter (do not add anything to loosen it).
Drain raisins (which have been soaking in water) completely.
Drain apples of excess juice.
Add raisins and apples to the batter.
Mix with a spoon until well combined.
Again, the batter will be fairly thick.
Line a 9-inch cake pan with parchment paper.
Spoon thick batter into the pan, and level the top with the back of your wooden spoon.
Bake in 350 degrees F for 45 minutes or until an inserted tooth pick or wooden skewer comes out clean.
Cool completely in pan.
When ready, lift parchment up to transfer cake into a serving dish.
Dust with confectioner’s sugar.
Alternatively, heat some dark honey to serve on top (those with a sweeter tooth like this option.Suzy shares:
This cake is best consumed within 2-3 days or so. Store it in an airtight class container for 2-3 days in a cool and dry place. You can refrigerate, but bring to room temperature before serving.
We look forward to you enjoying making
Suzy’s Italian Apple Olive Oil Cake.
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