Italian Apple & Extra Virgin Olive Oil Cake
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Italian Apple & Extra Virgin Olive Oil Cake
Recipe By Courtney Roulston
Ingredients
2 x large apples, peeled, finely chopped
zest and juice of 1 large lemon
3 cups plain flour
1 tsp ground cinnamon
1 tsp baking powder
1 tsp bi-carb soda
1 cup honey
1 cup Squeaky Gate extra virgin olive oil
3 free range eggs
2/3 cup large golden raisins, soaked in boiling water for 15 minutes
icing sugar for dusting
Method
Pre heat oven to 180 degrees C. Toss the chopped apples into a bowl with the lemon juice and zest.
Mix the flour, cinnamon, baking powder, bi carb soda and a pinch of sea salt in a large mixing bowl.
In a separate bowl, whisk together the honey, extra virgin olive oil, and eggs together to combine.
Mix the extra virgin olive oil mixture into the flour mixture with a wooden spoon until you have a smooth thick batter. Fold through the apples and raisins then pour the batter into a greased round spring-form cake tin.
Bake the cake for 40-45 minutes, or until an inserted skewer comes out clean when tested. Allow the cake to cool slightly in the tin, then remove and dust with icing sugar before slicing. You can serve with extra honey and a dollop of yoghurt.
