Olive Oil And Apple Cider Cake Recipes

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ITALIAN APPLE OLIVE OIL CAKE



Italian Apple Olive Oil Cake image

Simple and rustic Apple Olive Oil Cake with chunks of apple, raisins and the perfect combination of spices. The kind of no-fuss olive oil cake you'll love.

Provided by The Mediterranean Dish

Time 1h5m

Number Of Ingredients 12

2 large Gala apples, peeled and chopped as finely as possible
Orange juice to soak apples in
3 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1 cup Private Reserve extra virgin olive oil
2 large eggs
2/3 cup gold raisins, soaked in warm water for 15 minutes and then drained well
Confectioner's sugar for dusting

Steps:

  • Preheat oven to 350 degrees F.
  • Place the chopped apples in a bowl and add orange juice; just enough juice to toss and coat apples so as to prevent browning.
  • In a large mixing bowl sift together the flour, cinnamon, nutmeg, baking powder and baking soda. Set aside for now
  • In the bowl of a stand mixer fitted with a whisk, add sugar and extra virgin 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 wet mixture (the sugar and olive oil mixture) into the well. Using a wooden spoon, stir until just blended; it will be a thick batter (do not add anything to loosen it).
  • Drain raisins (which have been soaking in water) completely; and rid apples of excess juice. Add both raisins and apples to the batter and mix with spoon until well-combined. Again, batter will be fairly thick.
  • Line a 9-inch cake pan with parchment paper. Spoon thick batter into the pan, and level the top with the back of your wooden spoon.
  • Bake in 350 degrees F for 45 minutes or until an inserted tooth pick 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. Alternatively, heat some dark honey to serve on top (those with a sweeter tooth like this option.)

Nutrition Facts : Calories 294 calories, Sugar 23.5 g, Sodium 118.9 mg, Fat 11 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 47.7 g, Fiber 4.3 g, Protein 5.3 g, Cholesterol 31 mg

APPLE AND OLIVE OIL CAKE WITH MAPLE ICING



Apple and Olive Oil Cake with Maple Icing image

Provided by Yotam Ottolenghi

Categories     Cake     Dessert     Bake     Rosh Hashanah/Yom Kippur     Raisin     Apple     Birthday     Maple Syrup     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 20

heaping 1/2 cup / 80 g raisins
4 tbsp water
2 1/4 cups / 280 g all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 tsp baking powder
1 1/4 tsp baking soda
1/2 cup / 120 ml olive oil
3/4 cup / 160 g superfine sugar
1/2 vanilla bean
2 free-range eggs, lightly beaten
3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch / 1-cm dice
grated zest of 1 lemon
2 free-range egg whites
confectioners' sugar for dusting (optional)
Maple Icing:
7 tbsp / 100 g unsalted butter, at room temperature
scant 1/2 cup / 100 g light muscovado sugar
scant 6 tbsp / 85 ml maple syrup
8 oz / 220 g cream cheese, at room temperature

Steps:

  • 1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.
  • 2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
  • 3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.
  • 4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.
  • 5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 1 1/2 hours, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.
  • 6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.
  • 7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.
  • 8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like.

OLIVE OIL APPLE CAKE WITH SPICED SUGAR



Olive Oil Apple Cake with Spiced Sugar image

This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake, while firmer apples (such as Granny Smith) will give the cake a coarser texture.

Provided by David Tamarkin

Categories     Dessert     Cake     Dairy Free     Apple     Cinnamon     Cardamom     Ginger     Egg     Vanilla     Olive Oil

Yield Makes one 9x5" cake

Number Of Ingredients 14

1 cup mild extra-virgin olive oil, plus more for pan
1/2 cup plus 2 tsp. (100 g plus 10 g) granulated sugar, plus more for pan
2 sweet apples, such as Golden Delicious or Gala
1 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1 1/2 cups (185 g) all-purpose flour
2 tsp. baking powder
2 large eggs
2 egg yolks
1/2 cup (100 g) (packed) brown sugar
1 tsp. vanilla extract
1/2 tsp. kosher salt

Steps:

  • Preheat oven to 350°F. Pour about 1 Tbsp. oil into a 9x5" loaf pan and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat.
  • Grate apples, peel and all, on the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. Be aggressive! You want them as dry as possible when they go into the batter.
  • Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl. Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine.
  • Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in color and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup oil into egg mixture until combined. Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to overmix.
  • Fluff up grated apples and scatter over batter. Gently fold to incorporate.
  • Transfer batter to prepared pan; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter.
  • Bake cake until deep golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Let cake cool in pan. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a platter.
  • Do Ahead: Cake can be made 3 days ahead (the flavor gets slightly more intense each day). Store in an airtight container at room temperature.

OLIVE-OIL-AND-APPLE-CIDER CAKE



Olive-Oil-and-Apple-Cider Cake image

Provided by Molly O'Neill

Categories     dessert

Time 2h

Yield 6 servings

Number Of Ingredients 9

8 apples, peeled, cored and quartered
1 cup apple cider
1 cup very high quality extra-virgin olive oil, plus more for the pan
3 cups unbleached all-purpose flour, plus 1 tablespoon for the pan
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
5 eggs
1 1/2 cups sugar
1 cup heavy cream whipped with 1 tablespoon sugar (optional)

Steps:

  • Place the apples and 1/2 cup apple cider in a small saucepan. Cover and bring to a boil. Lower the heat and simmer for 10 minutes, or until the apples are falling apart. Mash the apples with a fork to make a coarse applesauce.
  • Preheat the oven to 325 degrees. Brush a bundt pan or 10-inch tube pan with a light coating of the olive oil. Dust the pan with 1 tablespoon of the flour and tap out any excess.
  • Combine the flour, baking powder and salt in a bowl and set aside. Stir together the remaining cider and 1/2 cup of the applesauce.
  • In a large bowl, whip the eggs with the sugar until tripled in volume, about 8 minutes. Fold in 1/3 of the dry ingredients until just combined. Fold in half of the cider-applesauce mixture. Gently fold in the olive oil, deflating the batter as little as possible. Alternate the remaining dry ingredients and the cider mixture, ending with dry ingredients. Gently pour the batter into the prepared pan and bake for 1 hour and 10 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Put the cake on a rack to cool completely. Serve with applesauce or fruit compote and whipped cream, if desired.

Nutrition Facts : @context http, Calories 941, UnsaturatedFat 33 grams, Carbohydrate 137 grams, Fat 40 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 79 grams, TransFat 0 grams

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