Moist Apple & Olive Oil Cake with Maple Cream Cheese Frosting
Indulge in a luxurious Apple and Olive Oil Cake that boasts incredible moisture and flavor, enhanced by a maple-infused cream cheese frosting. Originating from 'Ottolenghi: The Cookbook' by Yotam Ottolenghi and Sami Tamimi, this cake is perfect for planning ahead as it improves in taste with time. The unique addition of olive oil and diced apples ensures a tender crumb, while the maple cream cheese frosting adds a sumptuous finish. For best results, the cake should be baked in two pans and double-wrapped in cling film to mature for two to three days before frosting. It's an amazing dessert for any occasion.
8
Servings
400
Calories
19
Ingredients
Ingredients
sultanas
3 ounces (optional)
raisins
3 ounces (optional)
water
4 tablespoons
plain flour
2 cups (sifted)
ground cinnamon
1/2 teaspoon
salt
1/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1 1/4 teaspoons
olive oil
1/2 cup
caster sugar
3/4 cup
vanilla pod
1/2 (scraped, or use 1 teaspoon vanilla extract)
eggs
2 (lightly beaten)
Bramley apples
3 small (peeled, cored, diced into 1cm cubes)
lemon zest
from 1 lemon (grated)
egg whites
2 (whisked)
unsalted butter
100g (at room temperature)
light muscovado sugar
100g
maple syrup
85ml (or use golden syrup)
cream cheese
220g (at room temperature)
Instructions
1
Preheat your oven to 325 F (170 C). Grease and line the bottom and sides of two 8-inch (20cm) springform pans with baking parchment.
2
If using sultanas or raisins, combine them with water in a small saucepan. Simmer over low heat until all the water is absorbed, then set aside to cool.
3
In a separate bowl, sift together the plain flour, ground cinnamon, salt, baking powder, and baking soda.
4
In a large mixing bowl, combine olive oil and caster sugar. If using a vanilla pod, open it and scrape the seeds into the bowl (or add vanilla extract). Mix thoroughly until well combined.
5
Gradually add the lightly beaten eggs into the oil and sugar mixture, mixing continuously until smooth and thick.
6
Fold in the diced apples, cooked sultanas or raisins, and grated lemon zest. Carefully incorporate the sifted dry ingredients into the apple mixture.
7
In a clean bowl, whisk the egg whites until they form soft peaks. Gently fold these into the cake batter in two increments.
8
Distribute the batter evenly between the two prepared pans. Bake for approximately 45 minutes, or until a skewer inserted into the center comes out clean.
9
Let the cakes cool completely before removing from pans.
10
For the frosting: Beat together the unsalted butter, muscovado sugar, and maple syrup until it is light and fluffy. Add the cream cheese and beat until smooth.
11
Place one cake layer on a serving plate. Spread half of the frosting on top, then place the second cake layer over it. Use the remaining frosting to cover the top of the cake.
12
Wrap the assembled cake in cling film and let it mature for two to three days before serving for enhanced flavors.
Nutrition Information
18.8g
Fat
50g
Carbs
4.4g
Protein
1.9g
Fiber
28g
Sugar
188mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this Apple and Olive Oil Cake recipe?
The recipe originates from 'Ottolenghi: The Cookbook' by Yotam Ottolenghi and Sami Tamimi.
What makes the cake uniquely moist?
The use of olive oil and diced Bramley apples ensures a tender and incredibly moist crumb.
How long should the cake mature before serving?
For the best flavor, wrap the assembled cake in cling film and let it mature for two to three days.
What is the recommended oven temperature for baking?
The oven should be preheated to 325 F (170 C).
What size baking pans are needed?
You should use two 8-inch (20cm) springform pans.
How do I prepare the sultanas or raisins?
Simmer them with 4 tablespoons of water in a small saucepan until the water is completely absorbed.
Can I use vanilla extract instead of a vanilla pod?
Yes, you can substitute 1/2 a vanilla pod with 1 teaspoon of vanilla extract.
What type of apples are best for this cake?
The recipe specifically calls for Bramley apples.
How should the apples be prepared?
The apples should be peeled, cored, and diced into 1cm cubes.
Why are egg whites whisked separately?
Whisking egg whites to soft peaks and folding them in adds lightness to the cake batter.
How long does the cake take to bake?
Bake the cakes for approximately 45 minutes or until a skewer comes out clean.
What ingredients are in the frosting?
The frosting is made from unsalted butter, light muscovado sugar, maple syrup, and cream cheese.
Can I substitute maple syrup in the frosting?
Yes, golden syrup can be used as an alternative to maple syrup.
How many servings does this cake provide?
This recipe yields approximately 8 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
Is there lemon in the recipe?
Yes, the grated zest from one lemon is folded into the batter.
How much olive oil is required?
The recipe uses 1/2 cup of olive oil.
What type of flour should I use?
The recipe calls for 2 cups of sifted plain flour.
Does the cake contain cinnamon?
Yes, 1/2 teaspoon of ground cinnamon is included in the dry ingredients.
What leavening agents are used?
The cake uses 1/2 teaspoon of baking powder and 1 1/4 teaspoons of baking soda.
How much fat is in one serving?
There is 18.8g of fat per serving.
What is the protein content per serving?
Each serving provides 4.4g of protein.
How much sugar is in the cake?
There is 28g of sugar per serving.
What is the carbohydrate count per serving?
Each serving contains 50g of carbohydrates.
Is there fiber in this cake?
Yes, there is approximately 1.9g of fiber per serving.
Should the frosting ingredients be at room temperature?
Yes, the butter and cream cheese should be at room temperature for a smooth frosting.
How do I assemble the cake layers?
Spread half the frosting on the first layer, place the second layer on top, and cover the top with the remaining frosting.
What is the sodium content?
The cake contains 188mg of sodium per serving.
What type of sugar is used in the frosting?
Light muscovado sugar is used in the frosting for a rich, caramel-like flavor.
Can this cake be made in advance?
Yes, it is specifically designed to be made ahead as it improves in flavor after 2-3 days.