Olive Oil Apple Cakes Recipes

ITALIAN APPLE OLIVE OIL CAKE

Steps:

• Preheat oven to 350 degrees F.
• Place the chopped apples in a bowl and add orange juice; just enough juice to toss and coat apples so as to prevent browning.
• In a large mixing bowl sift together the flour, cinnamon, nutmeg, baking powder and baking soda. Set aside for now
• In the bowl of a stand mixer fitted with a whisk, add sugar and extra virgin olive oil. Mix on low for 2 minutes until well-combined
• While mixer is on, add the eggs, one at a time, and continue to mix another 2 minutes until mixture increases in volume (it should be thicker but still runny)
• In the large bowl with the dry ingredients, make a well in the middle of the flour mixture. Add the wet mixture (the sugar and olive oil mixture) into the well. Using a wooden spoon, stir until just blended; it will be a thick batter (do not add anything to loosen it).
• Drain raisins (which have been soaking in water) completely; and rid apples of excess juice. Add both raisins and apples to the batter and mix with spoon until well-combined. Again, batter will be fairly thick.
• Line a 9-inch cake pan with parchment paper. Spoon thick batter into the pan, and level the top with the back of your wooden spoon.
• Bake in 350 degrees F for 45 minutes or until an inserted tooth pick or wooden skewer comes out clean.
• Cool completely in pan. When ready, simply lift parchment up to transfer cake into a serving dish. Dust with confectioner's sugar. Alternatively, heat some dark honey to serve on top (those with a sweeter tooth like this option.)

OLIVE OIL APPLE CAKE WITH SPICED SUGAR

Steps:

• Preheat oven to 350°F. Pour about 1 Tbsp. oil into a 9x5" loaf pan and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat.
• Grate apples, peel and all, on the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. Be aggressive! You want them as dry as possible when they go into the batter.
• Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl. Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine.
• Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in color and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup oil into egg mixture until combined. Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to overmix.
• Fluff up grated apples and scatter over batter. Gently fold to incorporate.
• Transfer batter to prepared pan; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter.
• Bake cake until deep golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Let cake cool in pan. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a platter.
• Do Ahead: Cake can be made 3 days ahead (the flavor gets slightly more intense each day). Store in an airtight container at room temperature.

OLIVE OIL APPLE CAKES

Steps:

• 1. Preheat oven to 350° F.
• 2. Combine dry ingredients into a medium-sized bowl and set aside. In a separate bowl, add all wet ingredients and beat until smooth.
• 3. Add dry ingredients a quarter at a time; add orange zest and mix until smooth.
• 4. Pour batter into four mini lightly oiled baking pans or mini cast iron skillets. One large cake pan can also be used, though baking time may vary.
• 5. Arrange apple slices on top of each pan. Bake for about 20 to 25 minutes or until golden brown.

APPLE AND OLIVE OIL CAKE WITH MAPLE ICING

Steps:

• 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.
• 2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.