Apple and Olive Oil Cake with Maple Icing

by thomandaimee

Every part of the world has an apple cake of their own. An English apple cake would be different from a Swedish Äppelkaka or a Russian Sharlotka. The Americans have their pie, and the French their tarte tatin.

And Yotam Ottolenghi has his Apple and Olive Oil cake. Okay, Yotam is not a country but a chef from Israel who is based in the UK. The fact that this recipe does not include butter but olive oil intrigued us. With the subtleties of olive oil and playfulness of cinnamon, the apple still remains very much the star.

If you are planning to lose some calories but not skip the cake, just dust icing sugar over it. But the maple and cream cheese icing just creates a new dimension of intensity and pure indulgence. Eat it and regret later.

Apple and Olive Oil Cake with Maple Icing
Adapted from Yotam Ottolenghi

Serves 6 – 8 persons

For Cake
80g raisins
4 tablespoons water
280g plain flour
½ teaspoon ground cinnamon
¼ teaspoon salt
½ a teaspoon baking powder
1¼ teaspoon bicarbonate of soda
120ml extra virgin olive oil
160g caster sugar
½ teaspoon vanilla paste
2 eggs, lightly beaten
360g Granny Smith apples, peeled, cored and cut into 1cm dice
Grated zest of 1 lemon
2 egg whites

For the Maple icing

100g unsalted butter, at room temperature
100g light muscovado sugar
85ml maple syrup
220g cream cheese, at room temperature<


Grease a 20-24cm springform non-stick cake tin. Place the raisins and water (we used whisky instead) in a saucepan and simmer over a low heat until all of the water has been absorbed. Leave to cool.

Preheat the oven to 170ºC. Sift together the flour, cinnamon, salt, baking powder and bicarbonate of soda and set aside.

Put the oil and sugar into the bowl of an electric mixer fitted with a paddle attachment (or use an electric whisk). Beat the oil, sugar and vanilla paste together, then gradually add the eggs. Mix until smooth and thick. Add the diced apples, raisins and lemon zest, then lightly fold in the sifted dry ingredients.

Whisk the egg whites in a separate bowl until they form soft peaks. Carefully fold them into the batter in 2 batches, trying to lose as little air as possible.

Pour the batter into the cake tin, level it with a palette knife. Bake for 1½ hours, or until a skewer inserted in the centre comes out clean. Remove from the oven and let it cool in the tin.

To make the icing, beat together the butter, muscovado sugar and maple syrup in a mixer, using the paddle attachment, until light and airy. Add the cream cheese and continue to beat until the icing is smooth.

Using a palette knife spread a 1cm-thick layer of icing over the top of the cake.

We had the same cake over three days, and realised that the flavours deepened. We love day three best!