Sunken Apple &Olive Oil Cake
It’s September now, Autumn, it’s getting colder but the apples are ready for baking and juicing and cooking for all sorts of things. Lots of apple pies are going to be made in bulk and frozen as soon as I get a bit of time, ’cause let’s face it! Apple pies are a lot of work. You’ve to make the pastry for a start and then all that peeling and blind baking, almost makes it seem like they’re not the effort. And let’s not mention the butter and sugar content…not to turn you off them, but if you are looking for a healthier and much quicker (25min MAX) desert to use up the abundance of apples this season then this is the recipe for you.
This is an all-in-one sponge based cake, with a very interesting new flavour; Olive oil. I’ve been wanting to try it in a cake for ages but have only just mustered the courage, yet I’m delighted with the results. Not only is it a great dairy free alternative but it makes a quicker, lighter batter and the slight bitterness of the Extra Virgin Olive Oil really contrasts the apple, and adding a touch of lemon zest will tone down the bitterness of the oil. I’ve gone and used honey instead of sugar too as this cake was to be processed sugar-free, yet it pairs well with the apples and oil, makes the batter that bit extra smooth and glossy.
I really do hope that you try, and enjoy this cake,and if you don’t have a ring tin like I do then you can bake it in a loaf or circular cake tin instead, but add an extra 5-10 min, keeping an eye on it.
100ml Extra Virgin Olive Oil
110g Honey (plus 2tbsp extra for drizzle)
110g Self Raising Flour
1tsp Baking Powder
Half a Lemon Zest
2 Medium Apples (peeled, cored and sliced)
1. Preheat the oven to 180C, grease your tin lightly with the olive oil.
2. Add the eggs,oil, honey, flour, baking powder, and zest into a bowl and beat to a very light and smooth batter.
3. Arrange you apples in your tin, drizzle over the extra honey and then gently pour over your cake mix. It will be runny and you won’t want to disrupt your apples much.
4. Bake in the oven for 15-25 min, untill deeply golden and springy to the touch. Eat warm or cold x