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.
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
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
- Preheat the oven to 180˚C fan assisted/gas mark 6.
- Whisk together the flour, spices and baking powder to ensure they are evenly mixed. Set aside.
- 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.
- 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.
- 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