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Apple Cake made with Oil |
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Ingredients
Of all the apple cakes, this is my favourite. It is a moist cake, particularly good at the end of a meal with a dollop of cream. It is also one of the few cakes made with oil instead of butter. Use a mild Ligurian extra-virgin olive oil if you can, but ordinary olive oil will do just as well.
Serves 8 to 10
3 quarters cup golden raisins
2 thirds cup olive oil
1 cup golden sugar
2 extra-large free-range eggs
2 + 1 third cups Italian 00 flour
1 tsp ground cinnamon
1 + half tsp baking soda
Half tsp cream of tartar
Half tsp salt
1 pound dessert apples, peeled and
diced small
grated peel of 1 lemon, preferably
organic or unwaxed
Method
Soak the golden raisins in warm water for 20 minutes. Meanwhile, heat the oven to 350F. Pour the olive oil into a bowl, add the sugar and beat until the sugar and oil become homogenized. Add the eggs one at a time and beat until the mixture has increased in volume and looks like thin mayonnaise.
Sift together the flour, cinnamon, baking soda, cream of tartar, and salt. Add the dry ingredients gradually to the oil and sugar mixture, folding them in with a metal spoon. Mix thoroughly and then add the diced apples and lemon peel.
Drain and dry the golden raisins and add to the batter; mix very thoroughly. The batter will be very stiff at this stage.
Butter and flour an 8-inch springform cake pan. Spoon the batter into the pan and bake for at least 1 hour until a toothpick inserted into the middle of the cake comes out dry. Remove the cake from the pan and cool on a wire rack.
Tagliatelle al Limone e Erbe Odorose is one of the recipes in Anna del Conte's Gastronomy of Italy (Pavilion Books, ISBN: 1862051666, 29.95.
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