This simple, lemon-scented Italian Apple Olive Oil Cake has the most tender crumb with layers of unexpected flavour coming through thanks to extra-virgin olive oil and creamy ricotta. A lovely treat all by itself or make it more elegant topped with whipped cream or vanilla ice cream.
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 8
Ingredients
Butter, or oil to grease the cake mould
2cups(250g) cups all-purpose flourplus extra to dust the pan
2teaspoons(9g) baking powder
1pinchfine sea salt
1lemon
3apples such as Gala, Honey crisp, or Golden Delicious
3large eggsat room temperature
2/3cups(150g) sugar
1/2cup(110ml) extra virgin olive oil
3/4cup(200g) whole milk ricotta not fridge cold, if possible
icing sugar, for dusting
Instructions
Preheat oven to 350°F. Butter and flour a 9-inch (26cm) springform pan and set aside. You can a deep cake pan if you don't have a springform pan just make sure to grease it well or line it with parchment paper.
Finely grate the lemon and place the zest in a small bowl - set aside.
Peel, core, and dice two apples; thinly slice the third apple and place in separate bowls. Drizzle all the apples with lemon juice and give them a quick stir. Set aside.
In the bowl of a stand mixer, or using a hand held mixer, beat the eggs and sugar until pale yellow and creamy. This will take about 4 to 5 minutes. Slowly drizzle in the olive oil followed by the ricotta. With the mixer on very low, add in the flour mixture and mix only a few seconds until combined.
Use a spatula to fold in the diced apples along with the lemon juice. Scrape the batter into the prepared pan and smooth the surface evenly across the top.
Arrange the sliced apples on top in a circular pattern, or in any pattern you wish.
Bake the cake for 55 to 65 minutes, or until the cake is golden and a toothpick inserted in the centre comes out clean.
Remove the cake from the oven and allow it to cool for 10 minutes in the pan. Then remove it from the cake pan and place it on a wire rack to cool completely before dusting with icing sugar.
Notes
Tips for Baking Olive Oil Cake
Use room temperature ingredients. Otherwise, the ingredients will not mix as well.
Use a springform pan or a deep cake pan that is 2- to 3-inches high on the sides. Alternatively, split the batter between two 8-inch cake pans and reduce the cooking time to 35 to 45 minutes.
Allow to cool completely before slicing and dusting with icing sugar.
The apples should be peeled. Otherwise, you will find pieces of peel throughout the cake.
To Store And FreezeThe apple cake keeps well for a few days on your kitchen counter, lightly covered with plastic wrap or in a cake dome. After two days transfer to the refrigerator for up to 2 days. It also freezes beautifully. Once completely cooled, wrap tightly in plastic wrap then place in a ziplock bag, or freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently in the oven to bring to room temperature.