Olive oil apple cake with spiced sugar for a moist treat

Ingredients for Olive oil apple cake with spiced sugar

• 240 ml mild extra-virgin olive oil, plus more for the pan

• 100 g caster sugar, plus more for the pan

• 2 sweet apples, such as Golden Delicious or Gala

• 5 ml ground cinnamon

• 2.5 ml freshly ground black pepper

• 2.5 ml ground cardamom

• 2.5 ml ground ginger

• 185 g plain flour

• 10 ml baking powder

• 2 large eggs

• 2 egg yolks

• 100 g packed soft brown sugar

• 5 ml vanilla extract

• 2.5 ml reduced-salt salt

How to make Olive oil apple cake with spiced sugar

1. Preheat the oven to 180°C (fan) / 190°C (conventional). Pour about 15 ml of oil into a 23 x 13 cm loaf tin and use your fingertips to coat the bottom and sides. Sprinkle granulated sugar onto the sides and bottom of the tin to lightly coat.

2. Grate the apples, peel and all, using the large holes of a box grater. Gather the grated apples in a clean kitchen towel and wring out the excess liquid vigorously to ensure they are as dry as possible.

3. In a medium bowl, whisk together the cinnamon, pepper, cardamom, and ginger. Transfer 1/4 teaspoon of the spice mixture to a small bowl and set aside. Add the flour and baking powder to the remaining spice mixture and whisk to combine.

4. In a large bowl, whisk together the eggs, egg yolks, brown sugar, vanilla, salt, and 100 g of granulated sugar. Continue whisking vigorously until the mixture is lightened in colour and thickened. While whisking with one hand, slowly stream in 240 ml of oil into the egg mixture until combined.

5. Gently fold the flour mixture into the whipped eggs using a flexible rubber spatula until just combined, taking care not to overmix.

6. Fluff up the grated apples and scatter them over the batter. Gently fold to incorporate.

7. Transfer the batter to the prepared tin and smooth the top. Add 10 g of granulated sugar to the reserved spice mixture and mix to combine. Sprinkle the spiced sugar evenly over the top of the batter.

8. Bake the cake for 60–70 minutes, or until deep golden brown and a skewer inserted into the centre comes out clean. Let the cake cool in the tin. Run a butter knife or offset spatula along the edge of the cake to loosen it, then invert onto a platter.

9. Do Ahead: The cake can be made up to 3 days in advance; the flavour becomes slightly more intense each day. Store in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.