This olive oil cake has it’s origins in the coastal region of Liguria, Italy. It’s the kind of no-fuss treat I imagine Italian nonnas whipping up on a regular basis. Simple and delicious! Be sure to see the video for how to make this olive oil cake below.
People of the Mediterranean, at least the part I grew up in, love their tea time. Not necessarily a high tea situation, but a more casual time meant for catching up on life. At my parents’ house, it was hot black min tea served with a light cake of sorts and maybe some nuts or dried fruit.
This apple olive oil cake is the perfect tea-time cake, although I’m now more of a morning coffee person. Either way, this cake will work!
More about this Italian Olive Oil Cake
So this olive oil is a modern version of one from the coastal region of Liguria, Italy. It’s a no frosting-and-no-fuss type cake. We’re talking simple, rustic olive oil cake with chunks of fresh apple and raisins. It’s meant to be dense, moist, and subtly sweet.
If you’re not keen on super sweet pastries, this one is for you! And for those of us who like a little more sweet, add a drizzle of warmed dark honey or caramel or a scoop of favorite ice cream.
TIPS FOR THIS OLIVE OIL CAKE
A few things you should know about making this apple olive oil cake:
- The batter for this particular olive oil cake will be thick. Resist the urge to add water or anything else to loosen it.
- And as the name clearly states, this is an olive oil cake. It is meant to have pronounced notes of extra virgin olive oil. Not too overwhelming at all, but you should be able to detect a hint of tasty EVOO. Because of that, my best advice to you is to use only top quality extra virgin olive oil or you may end up with less than describable flavor. Worse, rancid!
I used our Private Reserve extra virgin olive oil from organically grown and processed Koroeniki olives. An exquisite cold extracted and unfiltered oil with a delicate intensity, vivid color, and low acidity of 0.4%. Read more about this oil here.
Watch How I make This Italian Apple Olive Oil Cake
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.
- 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
- 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.)
- Important Tip using excellent extra virgin olive oil makes the biggest difference in this cake. Inferior olive oils will produce less than desirable taste. We use our Private Reserve extra virgin olive oil, Or Early Harvest extra virgin olive oil for deeper flavor.
- Storage This cake is best consumed within 2-3 days or so. Store it in an airtight class container for 2-3 days in a cool and dry place. You can refrigerate, but bring to room temperature before serving.
- Recommended for this Recipe Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives); all-natural ground nutmeg
- SHOP OUR BUNDLES EVOO Bundle ; Ultimate Mediterranean Spice Bundle
- Visit The Mediterranean Dish store for more!
Keywords: olive oil cake, apple cake
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