OLIVE OIL APPLE CAKE WITH SPICED SUGAR
This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake, while firmer apples (such as Granny Smith) will give the cake a coarser texture.
Provided by David Tamarkin
Categories Dessert Cake Dairy Free Apple Cinnamon Cardamom Ginger Egg Vanilla Olive Oil
Yield Makes one 9x5" cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Pour about 1 Tbsp. oil into a 9x5" loaf pan and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat.
- Grate apples, peel and all, on the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. Be aggressive! You want them as dry as possible when they go into the batter.
- Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl. Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine.
- Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in color and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup oil into egg mixture until combined. Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to overmix.
- Fluff up grated apples and scatter over batter. Gently fold to incorporate.
- Transfer batter to prepared pan; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter.
- Bake cake until deep golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Let cake cool in pan. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a platter.
- Do Ahead: Cake can be made 3 days ahead (the flavor gets slightly more intense each day). Store in an airtight container at room temperature.
PEAR OLIVE OIL SPICE CAKE
Make and share this Pear Olive Oil Spice Cake recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 160 Degrees Celsius.
- Spray and flour a 22cm spring form cake tin.
- Combine oil, eggs, sugar in a bowl and whisk with electric mixer until thick and pale.
- Sift flour and spices into bowl, pour in wet ingredients and mix well.
- Stir in nuts and pears.
- Pour into cake tin and bake for 1 hour 10 minutes.
- Dust cake with icing sugar and serve warm.
Nutrition Facts : Calories 420.2, Fat 22.9, SaturatedFat 3.4, Cholesterol 42.3, Sodium 141.6, Carbohydrate 51.3, Fiber 2.4, Sugar 29.2, Protein 4
APPLE AND OLIVE OIL CAKE WITH MAPLE ICING
Provided by Yotam Ottolenghi
Categories Cake Dessert Bake Rosh Hashanah/Yom Kippur Raisin Apple Birthday Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 20
Steps:
- 1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.
- 2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
- 3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.
- 4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.
- 5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 1 1/2 hours, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.
- 6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.
- 7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.
- 8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like.
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Category Cakes And Baking
- Start by lining and greasing a deep 20cm/8in cake tin and preheating the oven to 200C/180C Fan/Gas 6.
- Pour the oil and sugar into a bowl and whisk together for 2 minutes until well combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together.
- After 30 minutes, reduce the oven temperature to 180C/160C Fan/Gas 4 and pop a piece of kitchen foil on top of the cake tin to stop the top from browning too much.
- To make the syrup, put the apple juice and sugar into a saucepan. Bring to the boil, then leave to simmer for 10 minutes, or until reduced by half. Take off the heat, add the mixed spice and stir through.
- Meanwhile, make the icing. Put the oil and icing powder in a jug and mix until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, drizzle the icing on top and it’s ready to eat.
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