Apple Olive Oil Cake
This recipe is fabulous! It goes together quickly, it's not too sweet and it's perfectly spiced. It's lovely on it's own or with some freshly whipped cream or warmed honey.
2 large Gala apples, peeled and chopped as finely as possible
A little bowl of lemon water to soak the apples in
3 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp allspice
1/2 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1 cup extra virgin olive oil
2 large eggs
2/3 cup raisins, soaked in warm water for 15 minutes and then drained well
Confectioner’s sugar for dusting
Preheat oven to 350 degrees F.
Place the chopped apples in a bowl and add the lemon water, just enough to toss and coat apples so they don't brown. In a large mixing bowl sift together the flour, cinnamon, nutmeg, baking powder and baking soda. Set aside.
In the bowl of a stand mixer fitted with a whisk, add sugar and olive oil. Mix on low for 2 minutes until well-combined.
While mixer is on, add the eggs, one at a time, and continue to mix another 2 minutes until mixture increases in volume (it should be thicker but still runny)
In the large bowl with the dry ingredients, make a well in the middle of the flour mixture. Add the sugar and olive oil mixture into the well. Stir until just blended; it will be a thick batter.
Drain raisins completely; and get rid of the extra lemon water in the apples. Add raisins and apples to the batter and mix until well-combined.
Line a 9-inch cake pan with parchment paper. Spoon batter into the pan, and level the top with the back of your spoon.
Bake in 350 degrees F for 45 minutes or until an inserted toothpick or wooden skewer comes out clean.
Cool completely in pan. When ready, simply lift parchment up to transfer cake into a serving dish. Dust with confectioner’s sugar.