Apple-rosemary-and-olive-oil-cakes

Apple Rosemary Olive Oil Cake

Prep Time:
20 mins
Cooking Time:
30 mins
Serves:
Around 8 - 10

Apple rosemary olive oil cake

Baking with olive oil has been done for centuries and is very common in Mediterranean cooking. It gives baked goods a light texture and can often be used as a substitute for butter or other oils in more traditionally Western style baking. It best to use a lower-intensity extra virgin olive oil for a subtle flavour.

 

You can always order some from my bakery too 

Ingredients

190g plain white flour

1/3 tsp freshly grated nutmeg

1/3 tsp ground cinnamon

1 tsp baking powder

85g unsalted butter, room temperature

85g dark brown sugar, plus extra for dusting

2 eggs

1½ tbsp olive oil

240g peeled and cored Bramley cooking apples, very finely diced

+ (optional) one extra apple just sliced into thin slices either with a mandolin or carefully with a sharp knife.

½ tsp fresh rosemary, finely chopped

More sprigs of rosemary & a couple of pinches of brown sugar for topping & a handful of oats (optional too)

 

Pictured here: individual cakes decorated with a dab of vanilla buttercream & a dehydrated apple crisp – you can easily make these at home – just slice apples thinly, lay onto baking sheets on a tray and put into an over preheated to around 100C for 45 mins or until completely dried through – turning from time to time.

If you have a dehydrator – use it!

 

One 23cm round cake tin OR 10 individual cake tins, well greased with olive oil

Method

  1. Preheat the oven to 180˚C fan assisted/gas mark 6.
  2. Whisk together the flour, spices and baking powder to ensure they are evenly mixed. Set aside.
  3. Beat the butter and sugar together until light and fluffy – approximately 4 minutes. Beat in the eggs, then add the oil and beat to incorporate. Mix in the diced apple and chopped rosemary, then fold in the dry ingredients.
  4. Transfer into the prepared cake tin/s, lay the slices of apple on top, sprinkle with oats if using, brown sugar & press the extra rosemary into the top too.
  5. Bake for around 15 mins for mini cakes and 25-30 minutes for a larger cake – or until firm in the centre and a cocktail stick inserted comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes before turning out on to a wire rack to cool completely, or serve warm.

This recipe is adapted from aversion that appears in Lily Vanilli’s Sweet Tooth

Lily Vanilli