Apple Olive Oil Cake
Total time
- 2 large apples (I used a Gala and a Granny Smith)
- Juice of a tangerine, orange, lemon, or lime
- ⅔ cup of dried zante currants
- 1 cup of granulated sugar
- 1 cup of extra virgin olive oil
- 2 eggs
- 3 cups of flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup powdered sugar
- ¼ tsp vanilla
- 2 tbsp milk
- Preheat the oven to 350 degrees.
- Prepare a 9 inch round cake pan with parchment paper.
- Soak the currants in hot water to plump them.
- Peel and diced the apples, then toss in the citrus juice. I used tangerine juice and the combination of apple and tangerine smelled amazing!
- In a large bowl, sift/whisk the flour, baking soda, baking powder, cinnamon, and nutmeg together.
- In a medium bowl, mix the sugar and olive oil together in an electric stand mixer or using a hand mixer on low until well combined.
- Add the eggs, one at a time, beating on Low/Medium-Low, until thoroughly incorporated and thickened.
- Make a well in the flour mixture and pour the olive oil mixture into it.
- Combine the wet and dry ingredients using a wooden spoon until just incorporated. Be advised, the batter will be very thick!
- Drain the apples and currants and fold them into the thick batter.
- Add the batter to the prepared cake pan, using the spoon to spread it evenly.
- Bake for 45 or until a toothpick or cake tester come out clean when inserted into the middle. My cake took 50 minutes.
- Cool on a rack completely before lifting from the pan.
- Dust with powdered sugar or drizzle with a simple glaze.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2019/09/28/apple-olive-oil-cake/
3.5.3251