Rustic and moist, this Ligurian cake deserves a place in your olive oil baking repertoire. It will infuse your kitchen with the scents of late fall—apples, cinnamon, and nutmeg. No frosting is required, but we wouldn’t say no to a drizzle of warm honey or a scoop of premium vanilla ice cream.
- 2 large Gala apples, peeled and finely chopped
- Orange juice to soak apples in
- 3 cups all-purpose our
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup extra virgin olive oil
- 2 large eggs
- 2/3 cup golden raisins, soaked in warm water or apple cider for 15 minutes
- Confectioner’s sugar, for dusting
Preheat the oven to 350°F.
Place the chopped apples in a bowl and add orange juice—just enough juice to toss and coat apples to prevent browning.
In a large mixing bowl sift together the our, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer fitted with a whisk, add the sugar and extra virgin olive oil. Mix on low for 2 minutes until well-combined. While the mixer is on, add the eggs, one at a time, and continue to mix another 2 minutes until mixture increases in volume (it should be thicker but still runny).
In the large bowl with the dry ingredients, make a well in the middle of the our mixture. Add the wet mixture (the sugar and olive oil mixture) into the well. Using a wooden spoon, stir until just blended; it will be a thick batter (do not add anything to loosen it).
Drain the raisins (which have been soaking in warm water) completely; rid the apples of excess juice by blotting them with paper towels. Add both raisins and apples to the batter and mix with spoon until well-combined. Again, batter will be fairly thick.
Line a 9-inch round cake pan with parchment paper. Spoon the thick batter into the pan, and level the top with the back of a wooden spoon.
Bake for 45 minutes or until a toothpick or wooden skewer inserted in the center comes out clean.
Cool completely in the pan. When ready, simply lift parchment up to transfer the cake to a plate or cake stand. Dust with confectioner’s sugar before serving.
Serves 6 to 8 — Recipe adapted from themediterraneandish.com