A delicious apple cake

In the course of a year, I cook 10 different cakes.  Of these, all but two include fresh fruit (or carrot) as an ingredient.  The carrot cake has always been popular but in recent years I have given priority to cakes made with apple.
I make three apple cakes and they differ greatly in style.  One is best eaten fresh, for morning or afternoon tea; the second keeps for days and is ideal to take to work to share with colleagues; the third is more of a dessert cake, richly flavoured and to be eaten in moderation.  The recipe for the second cake, kindly provided by Matthew Evans, uses olive oil as an ingredient instead of butter.

Apple cake with olive oil

This unusual recipe produces a very moist cake that stays fresh for several days.  It actually tastes better (more interesting) if left for one or two days.  The cake derives texture from the olive oil but not its flavour, which diminishes when cooked; you could substitute other oils with a high burning temperature, eg grapeseed oil.

 

Ingredients

 

5 medium-sized apples (Golden Delicious or Granny Smith), peeled and diced into 1cm cubes

100g dried apricots, chopped coarsely

200g raw or demerara sugar

3 eggs lightly beaten

A few drops of vanilla essence

½ cup oil (extra virgin olive oil is excellent)

200g walnut kernels, coarsely chopped

250g self-raising flour

Pinch of salt

¾ tsp ground cinnamon

1 tsp mixed spice

¼ tsp ground ginger

(vary spices to suit your own taste)

 

Method

 

1.    Grease two loaf tins or 20cm round cake tins and line base with baking paper.

2.    Place the apples, apricots and walnuts in a large bowl and combine well

3.    Heat oven to 170oC (it is important to cook the cake slowly so the pieces of apple can cook through).

4.    In a separate bowl, beat the eggs, sugar and vanilla essence until thick and smooth, then add the olive oil and beat for a minute to combine well.

5.    Add the egg mixture to the fruit and nuts and toss to combine.  Sift the flour, salt and spices into the bowl and work to make a smooth – but chunky – batter.

6.    Spoon mixture into the cake tins and bake for about 40 to 45 minutes.

7.    Allow to cool in tins for a few minutes then finish cooling on a rack.

 

Advertisements

About rmgtravelsandfood

Maggie and I are both in our mid-60s and live in Melbourne, Australia. This blog is devoted to our shared passions for travel and fine dining at home. As cooks, we are skilful and adventurous within a framework of mainly traditional ingredients and techniques, and we aim to prepare nutritious food that looks good and tastes delicious. Our evolving repertoire is influenced by both our travels and Melbourne's vibrant food culture. While we are young enough, our priority travel destinations are overseas, although we do spend a few weekends each year exploring south-eastern Australia. As travellers, we are most comfortable with a combination of organised and independent touring. Our first overseas journey together was to Italy in the northern autumn of 2008. We later travelled in France (2009), Spain (2011), Singapore and Cambodia (2012/13). All trips from 2014 onwards are documented in this blog.
This entry was posted in Cooking and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s