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Apple Cake

July 1, 2010 No Comments

Recently I purchased a book by the wonderful food author Anna Del Conte called ‘Ammaretto, Apple cake and Artichokes’ and as it turns out I was looking for an Apple cake recipe to consume my abundance of apples I have on hand at the moment. So given that the author put apple cake in her title I presumed it must be a good recipe to try.

The great thing about this cake is that its fat source is olive oil instead of the more commonly used butter. It really works well for this cake. It is not the easiest cake to make, I found it a little frustrating because once you have put together your dry and wet ingredients it becomes very tricky to mix. Once combined the batter is sticky and stiff. I was trawling my kitchen to find the most appropriate utensils to mix this batter with, even tried my hands, which I find to be the best aids most of the time. unfortunately whatever I used ended up covered in very sticky batter. So much so that I was afraid there would be nothing left of the ingredients. I did use my hands in the end and then spent considerable time scraping my fingers with a silver spoon to get all the batter off.

BUT it was well worth the frustration it took to cook. One thing Anna does mention for this recipe is to make it the day before you intend serving it so that all the flavors can amalgamate. I being the most impatient of eaters did not wait to try it and it was very tasty regardless, its just too hard sitting back and not giving into the temptation of cutting a chunk off while still warm and putting some little whipped cream and getting into it. So naughty!

The only criticism I would have of this cake is that it is a little sweet. So next time I might just hold back a little on the sugar given that it also has sultanas in the mix which aid as great sweeteners on their own. But of course this is a matter of taste… as I always say the “yumminess is in the mouth of the beholder”

Serves 8 – 10

Ingredients:

  • 120 g Sultanas
  • 120 ml Olive oil
  • 200 g Sugar
  • 2 Free range eggs
  • 350 g Italian 00 Flour
  • 1 tsp Cinnamon
  • 1 1/2 tsp bicarbonate of soda
  • 1/2 tsp Sea Salt
  • 450 g Dessert apples (peeled and cut into small cubes)
  • Organic lemon

How to:

  1. Soak the sultanas in warm water for 20 mins or so.
  2. Heat the oven to 180 degrees (mark 4).
  3. Pour the oil into the bowl, add the sugar and beat until the sugar and oil becomes homogenised. Add the eggs, one at a time, and beat until the mixture has grown in volume and looks like a thin mayonnaise.
  4. Sieve the flour, cinnamon, bicarbonate of soda, cream of tartar and salt. Ass gradually to the oil and sugar mixture, folding them in with a metal spoon. Mix thoroughly and then add the apples and the lemon rind.
  5. Drain and dry the sultanas and add the mixture. Mix very thoroughly. The mixture will be stiff, with the appearance of pieces of apple and sultanas coated with cake mixture.
  6. Butter and flour a 20cm spring-clip tin. Spoon the mixture into the tin and bake for at least 1 hr, until a toothpick int he middle of the cake comes out dry.
  7. Remove the cake from the tin and cool on a wire rack.

Buon Appetito

Adapted from: Anna Del Contes ‘Amaretto, Apple Cake and Artichokes’

Tags: , , Anna Del Conte, Apple Cake, Apple Cake (Anna Del Conte), Baking, Deserts, Food writers, Italian

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