Apple Cake

How to make Catherine Fulvio’s Torta di Mele All’Olio Makes 23cm cake The olive oil helps to keep the cake moist and the flavour develops over a few days.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Method:

Step 2

Preheat the oven to 180ºC/fan 160ºC/gas 4. Line a 23cm spring form tin with parchment.

Step 3

Place the raisins in a bowl and add the sweet wine, soak for 30 minutes.

Step 4

Add the sugar to a mixing bowl, add the eggs and whisk until light and fluffy.

Step 5

Warm the olive oil and slowly whisk in with the eggs and sugar.

Step 6

Place the flour, cinnamon, ginger, bicarbonate of soda, salt and baking powder into a bowl. Gradually add the dry ingredients to the oil and egg mixture, folding in with a metal spoon.

Step 7

Mix thoroughly. Add in the lemon zest and diced apples into the mixture.

Step 8

Remove the raisins from the wine and add them to the mixture. Mix the mixture very thoroughly. The mixture should be stiff at this stage, spoon into the prepared cake tin. Bake for at least one hour, until a skewer placed in the middle comes out dry. Remove the cake from the pan and allow to cool on a wire rack.

Step 9

Tip: use lemon juice with the diced apples to prevent them from turning brown.

↑Support creators by visiting their site 😊