The olive oil gives this cake extra depth and intensity. The complex flavors mature over time, so consider wrapping the cake in plastic wrap and refrigerating it, ready to ice and serve, for up to 3 days. Somewhat less festive (and less calorie laden), this is still very satisfying without the maple icing. Just dust lightly with confectioners' sugar.
Ingredients
Serves 6 to 8
Maple Icing:
Step 1
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.
Step 2
2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
How would you rate Apple and Olive Oil Cake with Maple Icing?
Leave a Review
Reviews (24)
Back to Top哇!这道菜是门将。我按照再保险cipe, substituting only light brown sugar for the muscovado sugar in the maple cream cheese icing. I was concerned it was going to be a "flop" because the batter was very clumpy and thick, almost more apple than batter. But I followed the cooking temperature and time instructions, and the results were superb. Full of fruit, a hint of cinnamon, olive oil instead of butter, and not too sweet, you can almost convince yourself it's healthy!
A Lauria
New York, NY
1/25/2022
Does anyone have an internal temperature for this cake? I like using a thermometer as there’s little doubt when it’s done. Sounds like this cake needs that, judging from the comments.
a cook
AZ
11/24/2018
This cake was good but the cooking time listed is way too long. I took mine out at 1 hour 12 minutes and still felt it was much drier than it was meant to be. An hour is probably long enough!
pinkycook
Toronto
10/9/2018
Superb. Used Fuji apples and golden raisins. Replaced the water for the raisins with Applejack, an old, American apple brandy. Finally, made double the icing, replacing the muscovado sugar with powdered, and using half the sugar called for.
mrchristianstovall
Memphis, TN
4/2/2018
Made this twice - first as a cake and then as 16 cupcakes. I used 4 medium McIntosh apples each time. Perfect results each time.
Anonymous
10/30/2017
For Snowbell from Miami, fl.: Since apples, perhaps soaking the raisins in Calvados brandy?
cccheryl
9/19/2017
We actually liked this cake better the day after I made it. It keeps amazingly well. I used some heirloom newton pippins that had been sitting in my fridge for several weeks; would have been better with fresher apples. That said, will definitely make again
pokano
Seattle, WA
1/14/2017
This cake is delicious! I used brandy instead of water to plump the raisins...otherwise made per recipe. I baked 60 minutes based on other reviewers. Perfect fall dessert!!!
starchgirl
Cleveland
10/10/2016
Incredible! I was thinking it wasn't going to come out okay since it didn't really"pour" as a batter; but it was delicious and I literally have 1 slice left. Definitely will make again. (Made the whole dinner by the way!)
jmjruss
NYC
10/3/2016
I made this cake last night. Due to not having a spring form pan and not really liking raisins I baked it in a ceramic pie dish and used fresh cranberries instead. The cranberries really added a delicious tang to it and I love the texture and flavor depth of the olive oil. The only issue is that I think I undercooked it a bit. But I blame myself not the recipe because of the reviews I erred too much on the side of under. But it was still delicious. And hey, cake batter as a flavor in ice cream and cookie dip is now a thing anyway, right? :)
mmangino
Boston. MA
10/5/2015
I don't really understand why Granny Smith apples are suggested in this recipe; in Ottolenghi's book he states Bramley apples. Perhaps you can't get the latter in the USA? Muscovado sugar is another common ingredient in the UK - not sure what the equivalent is in the US. Great recipe.
saintsontour
UK
6/26/2014
I was very excited to try an Ottolenghi recipe, but maybe I was too excited, because the results were a bit underwhelming. This cake is good but it's nowhere near spectacular. I like the juxtaposition of a coarser and less-indulgent cake with the rich icing. The icing is absolutely delicious, and I may use it from now on on my carrot cake instead of a more traditional cream cheese frosting with loads of confectioner's sugar. This icing is earthier, deeper, more interesting than that. The cake bakes beautifully and slices horizontally quite easily though, as noted by other reviewers, the stated bake time is far too long. I cooked mine in a 9-inch springform pan and it took about 50 minutes.
JalapennyPepper
Saint Paul, MN
11/14/2013
Delicious and moist. I made the following changes: only 1/2 cup of regular sugar and no icing. Put in a souffle type baking dish. Cooked for approximately 50 min, but kept checking after 40min.
cheerycook
10/14/2013
The cooking time is waaay too long. I would take it out in 1 hour. It was too dry.
lmstanley
MI
9/29/2013
Can you freeze it iced? Very good but, I would definitely bake it for less time next time.
Fanwick
Wilton, CT
9/23/2013
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