Apple Olive Oil Cake Feb 2018
Apple olive oil cake
We had some great friends round for dinner on Friday, one of them Jason is a wine connoisseur. This is a double-edged sword, as on one hand it makes one worried about what wine to serve and on the other he always brings something delicious to drink.
He did bring two wines both well worth the worry and what’s more he has agreed to start to recommend wines to drink with the recipes on my blog.
And not only expensive wines but wines one can get in the local wine shop, supermarket or online.
(Jason’s Wine recommendations will start to be included on the blog over the next few weeks and will be well worth reading)
Well it was a busy weekend; I cooked two Tuscan Apple oil Cakes. Made some pasta, A sticky Toffee pudding and some beef Involtini.
Tuscan Apple oil Cake is super simple to make and delicious with ice cream, cream, warm or cold with a cup of coffee or tea… it just works.
For a cake that will serve 8 to 10 people you will need:
- ◆ 4 eating apples any good firm apple will do the job
- ◆ 180g of sugar plus 2 tablespoons
- ◆ 1 lemon juiced
- ◆ 4 medium free range eggs
- ◆ 120ml of extra virgin Italian olive oil
- ◆ 240g of self raising (cake) flour
- ◆ 2 teaspoons of baking powder
- ◆ 1 pinch of Sea salt
- ◆ Butter for the cake mould
- ◆ 2 tablespoons of apricot jam
How to make:
Preheat oven to 180°C.
Peel, core and slice three apples. Keep the fourth apple, you’ll need it for the cake top. Collect the slices in a bowl, shower them with the juice of your lemon and dust them with two tablespoons of sugar, stir and put to one side.
Whip eggs and sugar until light and full of air then whisk in the extra virgin olive oil, now fold in the flour, baking powder, and sea salt.
Now add the apple slices, with the lemon juice (everything from the bowl). Fold lightly into the cake batter.
Grease a 26 cm round cake tin with butter and dust it with flour. Pour the batter into the cake tin.
Peel core and slice the fourth apple. Use these apple slices to decorate the surface of the cake, placing them in circles, starting from the outside.
Bake the cake at 180°C. for about 45-50 minutes, checking if the cake is done with a toothpick: when you insert it in the centre of the cake it should come out clean. If the cake is getting a little to brown cover with tin foil.
Once ready, remove the cake from the oven, allowing it to cool on a wire rack, then remove it from the cake mould and place it on a plate.
Dissolve the two tablespoons apricot jam in a saucepan with two tablespoons of water, until it starts to boil. Brush the cake with the apricot glaze. Let it cool down completely before slicing it.
It keeps for a few days, simply covered with a paper napkin or cling film.
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Award winning olive oil
A few weeks ago I was sent some Extra Virgin cold pressed olive oil from Tuscany, and OMG what a Great Olive Oil.
It is a completely different taste experience from the supermarket oil I normally buy. It has a wonderful herby aroma, Artichoke and cut grass with a slight sweet after taste.
I would not suggest you use it for everyday cooking (it’s too good for that) but for dressings and drizzles it will add depth and weight to a dish something 99% of own brand oil cannot hope to achieve.
Its not cheap but you don’t need to use a lot so it will go along way. The producers have asked me if I would like to recommend it on the blog and I said yes.
It costs about £20 per bottle plus delivery but it’s worth it. They sell it in 4 bottle lots, it’s better value to buy four bottles as the postage is cheaper but you can always get together with a friend and divide the bottles up.
If you want to order some go to the producers website they will be happy to send you the Award winning oil.
https://www.ormaevinae.com
NEWS
ELLEIVÆ Biologico Extra Virgin Olive Oil received GOLD award in 2018 New York International Oil Competition
Well done!
Why not try it yourself?
