Italian Apple Olive Oil Cake Recipe – Easiest Recipe Ever: Simple and rustic Apple Olive Oil Cake with chunks of apple, raisins and the perfect combination of spices. The kind of no-fuss olive oil cake you’ll love.
Italian Apple Olive Oil Cake Recipe – Easiest Recipe Ever
INGREDIENTS
- 2Â large Gala apples, peeled and chopped as finely as possible
- Orange juice to soak apples in
- 3 cups all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup sugar
- 1 cup Private Reserve extra virgin olive oil
- 2Â large eggs
- ⅔ cup gold raisins, soaked in warm water for 15 minutes and then drained well
- Confectioner’s sugar for dusting
INSTRUCTIONS
- Warm the oven up to 350 degrees F.
- Put the chopped apples in a bowl and add just enough orange juice to coat the apples and keep them from turning brown.
- Get a big bowl and use a sieve to mix the flour, cinnamon, nutmeg, baking powder, and baking soda. Put aside for now
- The bowl of a stand mixer with a whisk should have sugar and extra virgin olive oil in it. Mix slowly for two minutes, until everything is well mixed.
- Add the eggs one at a time while the mixer is still running. Keep mixing for another two minutes or until the mixture gets bigger (it should get thicker but still runny).
- On top of the dry ingredients in the big bowl, make a well in the middle of the flour mix. Mix the sugar and olive oil together, and then add it to the well. Stir with a wooden spoon until everything is just mixed. The batter will be thick; don’t add anything to make it thinner.
- Remove all the water from the raisins, and squeeze out all the juice from the apples. Mix the apples and raisins into the batter with a spoon until everything is well mixed. Once more, the batter will be pretty thick.
- Cover a 9-inch cake pan with baking paper. Put thick batter into the pan and use the back of your wooden spoon to level the top.
- Put it in the oven at 350 degrees F for 45 minutes, or until a toothpick or wooden stick stuck in it comes out clean.
- Cool all the way in the pan. When the cake is ready, just lift the paper up and place it in a serving dish. Add confectioner’s sugar to the top. If you want to serve it with something sweeter, heat up some dark honey and put it on top.
NOTES
- Important Tip using excellent extra virgin olive oil makes the biggest difference in this cake. Inferior olive oils will produce less than desirable taste. We use our Private Reserve extra virgin olive oil, Or Early Harvest extra virgin olive oil for deeper flavor.
- Can this be Vegan? While I have not personally tried the vegan version of this cake, one of our readers, Elena just wrote in to share her vegan take on this apple olive oil cake: “I used about 1 cup of coconut milk (in which I soaked the raisins) and 1 cup of orange juice , to replace the 2 eggs. I also added a handful of walnuts, so delicious!”
- Storage This cake is best consumed within 2-3 days or so. Store it in an airtight class container for 2-3 days in a cool and dry place. You can refrigerate, but bring to room temperature before serving.
