I don’t know if it is all the travelling these past weeks that has termed me into this domestic housewife or the fact that both the British and Danish Great Bake-off are going into the finals this week – at least I am baking like there was no tomorrow.
Yesterday I got out the good-quality olive oil to make this apple and olive cake. It turned out perfectly dense and moist and just the right amount of sweet. Also, I really wanted to show you guys the new tableware from Nordal – it is just the perfect grey stoneware nuance for autumn cakes and herbal teas.
2 cups sugar
½ cup extra virgin olive oil
2 ½ cups whole milk
Grazed zest of 1 lemon
4 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Juice of 1 lemon
Preheat the oven to 175°C (350°F). Line a round cake pan with parchment paper.
On the mixer, whisk together the eggs and sugar. Stir in the olive oil, milk and lemon zest. I added 2 tablespoons of dried lavender flowers for an extra aroma.
Slowly add your mix of flour, baking powder, and salt to the wet ingredients, stirring until just blended. Do not overmix. Pour the batter into the prepared cake pan.
Slice your apple super thin either with a knife or using a mandolin. Drop the slices into the lemon juice. Arrange the apple slices on top of the batter.
Bake for 1 to 1¼ hours, until the cake is golden (you might want to cover the cake with tinfoil if its browning too fast – like mine did) and a toothpick inserted into the center comes out clean. Cool in the pan before unmolding.