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APPLE & OLIVE OIL CAKE

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I’ve so often been told that the best apple to use in an apple cake is a Granny Smith, I suppose because of the way its sourness offsets the sweetness of the batter. But I can’t say I always agree. When baking an olive oil cake, for instance, you’re working with a more complex flavour profile, in which case the apple you choose is so important. What I love about baking with Pink Lady ® apples is that they’re deliciously sweet, but in my mind pack the same acidic punch you get from a Granny Smith. And when decorating your cake, their pink skins add a beautifully elegant touch. I’m almost tempted to say, don’t cook them at the end!

APPLE & OLIVE OIL CAKE

TIME: 2 hours | SERVES: 10

INGREDIENTS

for the cake

160 ml sultanas

2 Pink Lady® apples, cored and peeled

juice of ó orange

420 g (750 ml) cake flour

2,5 ml ground cinnamon

5 ml baking powder

5 ml bicarbonate of soda

200 g (250 ml) sugar

250 ml olive oil

2 eggs

for the topping

15 ml smooth apricot jam

4 Pink Lady® apples

lemon juice

METHOD

for the cake

Heat the oven to 180 °C. Place the sultanas in a bowl, cover with warm water and let them soak for 15 minutes. Drain and keep to one side. Line the base of an 18 cm loose base cake tin with baking paper and spray with edible food spray. Chop the apples as finely as possible and place in a mixing bowl. Pour over the orange juice – this will prevent the apples from browning. In a large mixing bowl sift together the flour, cinnamon, baking powder and bicarbonate of soda. Leave to one side. Place the sugar and olive oil into the mixing bowl of an electric mixer fitted with the whisk attachment. Whisk on low for 2 minutes until well combined. While the mixer is on, add the eggs, one at a time. Continue to whisk for another 2 minutes until mixture increases in volume. Make a well in the centre of the dry ingredients. Add the olive oil mixture and stir with a wooden spoon until just blended. It is a thick batter.

Drain the apples from the orange juice and add to the batter. Add the sultanas and mix until well combined. Spoon the batter into the cake tin and place in the oven for 1 hour. Test with a cake tester and if it comes out clean your cake is ready. If not, bake longer as needed. Take out of the oven and let the cake cool in the tin.

THIS RECIPE FIRST APPEARED IN JAN THE JOURNAL VOLUME 7
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