Description
This Italian Apple Olive Oil Cake is a moist and flavorful dessert featuring finely chopped Gala apples soaked in orange juice and sweet golden raisins. Combining warm spices like cinnamon and nutmeg with the richness of extra virgin olive oil, this cake offers a delightful texture and subtle sweetness. Perfectly suitable for a cozy afternoon treat or a light dessert, it is dusted with confectioner's sugar or optionally drizzled with dark honey for an extra touch of indulgence.
Ingredients
Fruit
- 2 large Gala apples, peeled and chopped as finely as possible
- Orange juice, enough to soak apples
- 2/3 cup golden raisins, soaked in warm water for 15 minutes and drained well
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup sugar
Wet Ingredients
- 1 cup extra virgin olive oil
- 2 large eggs
For Serving
- Confectioner's sugar for dusting
- Optional: dark honey to drizzle on top
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cake.
- Soak Apples: Place the finely chopped apples in a bowl and add just enough orange juice to coat them thoroughly. This prevents browning and adds moisture to the fruit.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, ground cinnamon, ground nutmeg, baking powder, and baking soda. Set this mixture aside.
- Combine Sugar and Olive Oil: Using a stand mixer with a whisk attachment on low speed, mix the sugar and extra virgin olive oil together for about 2 minutes until well combined.
- Add Eggs: With the mixer running, add the eggs one at a time, continuing to mix for another 2 minutes. The mixture should thicken and increase in volume but remain pourable.
- Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredient bowl and pour in the wet mixture. Using a wooden spoon, gently stir until just blended to a thick batter—avoid overmixing and do not add any liquid to loosen.
- Add Apples and Raisins: Drain the soaked raisins well and remove excess orange juice from the apples. Fold both into the batter with the wooden spoon until evenly distributed.
- Prepare Cake Pan: Line a 9-inch cake pan with parchment paper. Transfer the thick batter into the pan and level the surface with the back of the spoon.
- Bake the Cake: Place the pan in the preheated oven and bake for approximately 45 minutes. The cake is done when a toothpick or wooden skewer inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, lift it out using the parchment paper and place it on a serving dish. Dust with confectioner's sugar or, for added sweetness, drizzle warm dark honey over the top before serving.
Notes
- Be sure to chop the apples as finely as possible for an even texture in the cake.
- Do not overmix the batter once wet and dry ingredients are combined to avoid a dense cake.
- Soaking raisins softens them and prevents them from drawing moisture out of the cake while baking.
- Using extra virgin olive oil adds a fruity richness that complements the apple and spice flavors.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a sweeter variation, serve with warmed dark honey drizzled on top.