Apple And Olive Oil Cake With Maple Icing Recipe

Name: Apple And Olive Oil Cake With Maple Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: heaping 1/2 cup / 80 g raisins; 4 tbsp water; 2 1/4 cups / 280 g all-purpose flour; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/2 tsp baking powder; 1 1/4 tsp baking soda; 1/2 cup / 120 ml olive oil; 3/4 cup / 160 g superfine sugar; 1/2 vanilla bean; 2 free-range eggs, lightly beaten; 3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch / 1-cm dice; grated zest of 1 lemon; 2 free-range egg whites; confectioners' sugar for dusting (optional); 7 tbsp / 100 g unsalted butter, at room temperature; scant 1/2 cup / 100 g light muscovado sugar; scant 6 tbsp / 85 ml maple syrup; 8 oz / 220 g cream cheese, at room temperature

Servings: persons

heaping 1/2 cup / 80 g raisins
4 tbsp water
2 1/4 cups / 280 g all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 tsp baking powder
1 1/4 tsp baking soda
1/2 cup / 120 ml olive oil
3/4 cup / 160 g superfine sugar
1/2 vanilla bean
2 free-range eggs, lightly beaten
3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch / 1-cm dice
grated zest of 1 lemon
2 free-range egg whites
confectioners' sugar for dusting (optional)
7 tbsp / 100 g unsalted butter, at room temperature
scant 1/2 cup / 100 g light muscovado sugar
scant 6 tbsp / 85 ml maple syrup
8 oz / 220 g cream cheese, at room temperature

1
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
2. Preheat the oven to 325u00b0F / 170u00b0C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
3
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
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
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
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
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
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.

1246

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: heaping 1/2 cup / 80 g raisins, 4 tbsp water, 2 1/4 cups / 280 g all-purpose flour, 1/2 tsp ground cinnamon, and more.

Yes, Apple And Olive Oil Cake With Maple Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple And Olive Oil Cake With Maple Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions