Ottolenghi’s Apple and Olive Oil Cake
This Ottolenghi’s apple and olive oil cake is a fabulous fall dessert loaded with chunks of apples, flavored with cinnamon, and covered with maple icing. If you look for the most delicious apple cake, this is the one!
- Total Time: 1 hour, 30 minutes
- Yield: 10 1x
- Category: Cakes
- Method: Baking
- Cuisine: British
Scale
Ingredients
For the cake:
- 2.8 oz (80 g) sultana raisins
- 1/4Â cup (60 ml) water
- 2 1/4 cups (280 g) flour
- 1/2 teaspoon ground cinnamon
- 1 pinch of salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (120 ml) olive oil
- 1/2 cup + 1/2 tablespoon (160 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 whole eggs
- 2 egg whites
- 1 teaspoon lemon zest
- 3 Granny Smith apples
For the maple icing:
- 3.5 oz (100 g) unsalted butter
- 1/2 cup (100 g) golden brown sugarÂ
- 1/3 cup (85 ml) maple syrup
- 7.7 oz (220 g) cream cheese
Instructions
- Preheat oven to 375 F/190 C. Butter a springform round cake pan 8-inch/20 cm in diameter and line the bottom and sides with parchment paper.
- Place sultana raisins and water in a saucepan and simmer over low heat until the water is completely absorbed by dry fruit. Set aside. Peel apples with a vegetable peeler, remove the heart and seeds, and cut into 1 cm cubes.
- To make the cake, place olive oil, sugar, and vanilla extract in the bowl of a stand mixer and beat. Gradually add lightly beaten whole eggs and continue to mix until the mixture becomes smooth. Then add apple cubes, sultana raisins, lemon zest grated with a zester grater and combine with a rubber spatula. Finally, add the sifted dry ingredients (flour, ground cinnamon, salt, baking powder, and baking soda) and mix.
- In a clean bowl, beat egg whites with a stand mixer or an electric mixer until soft peaks. Add it into the main preparation at two times and gently combine with the spatula. Pour the batter into a cake pan, even the surface with a spoon, and bake for 90 minutes. Check the cake’s readiness with a skewer: if it comes out dry, the cake is ready. Remove the cake from the oven and let it cool in the pan.
- To make the maple icing, place softened butter, brown sugar, and maple syrup in a bowl and beat until the mixture becomes creamy and smooth. Add cream cheese at room temperature and beat until the cream becomes homogeneous.
- To assemble the cake, remove the cold cake from the pan and cut it horizontally using a serrated knife. If the cake is domed after baking, cut the top to even the surface. Place the bottom of the cake on a serving platter and spread half of the maple icing. Place the top half of the cake on the cream layer and cover it with the remaining icing. Even the surface of the cake with a bent spatula or create waves.
Notes
- Bring butter and cream cheese to room temperature 2 hours before making the cake: it is essential!
- Use a round cake pan (8-inch/20 cm in diameter) buttered and lined with parchment and precut circle cake pan liners. A springform form facilities the removal of the cake, but a regular cake pan works as well.
- Make the cake in advance, wrap it with plastic film and keep in the fridge for up to one week. Slice and assemble the cake with maple icing on the day of serving.
Nutrition
- Calories: 491
- Sugar: 49 g
- Sodium: 211 mg
- Fat: 20.3 g
- Saturated Fat: 6.8 g
- Carbohydrates: 74.5 g
- Fiber: 2.5 g
- Protein: 6.6 g
- Cholesterol: 57 mg
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