Apple and Olive Oil CakePosted: April 28, 2011
Intrigued after reading this article, I decided to search the web for a few of Chef Ottolenghi’s recipes to try out before deciding to buy his latest cookbook. I found his Apple and Olive Oil Cake via More Than Burnt Toast and made it the other night – DELICIOUS! Thank you internet, I think I may buy his book now.
I made a few changes to the recipe – namely I just used 3 whole eggs instead of the egg white route and used homemade vanilla extract instead of a vanilla bean. Maybe the cake would have been fluffier with the egg whites, but it rose well enough for me. I also only used 2 large granny smith apples and felt that was enough with the amount of batter. The topping was just some coconut I sprinkled on before popping it into the oven and it only needed an hour of baking time. The cake is moist and light – surprising because of the apple pieces. Perfect with tea or even for breakfast!