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    You are in: Home / Recipes / Apple & Olive Oil Cake With Maple Cream Cheese Icing Recipe
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    Apple & Olive Oil Cake With Maple Cream Cheese Icing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 49 mins

    30 mins

    1 hr 19 mins

    blucoat's Note:

    This is an incredibly moist cake with a delicious maple frosting from"Ottolenghi: The Cookbook". by Yotam Ottolenghi and Sami Tamimi. This cake is great for making ahead as it actually improves with age. Ottolenghi, recommends double-wrapping the cake in cling wrap once cooled and leaving to mature for two to three days before icing. You also bake this cake in 2 pans (it will take about 45 minutes at 170 C).

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    Units: US | Metric

    For the cake



    1. 1
      Preheat the oven to 325 F (170 C). Grease an 8-inch (20cm) springform pan, then line the bottom and sides of it with baking parchment. If using, put the sultana raisins and the water in a saucepan and simmer on low heat until the water has been absorbed completely. Set aside to cool.
    2. 2
      Sift the flour, cinnamon, salt, baking powder and baking soda into a bowl.
    3. 3
      Put the oil and sugar in a bowl. Split the vanilla pod lengthwise and scrape the seeds into the bowl (or add extract). Whisk the oil, sugar and vanilla together (you could do this with an electric mixer with a paddle attachment). Gradually add the eggs to the mixture and mix until smooth and thick. Mix in the diced apples, sultanas and lemon zest. Add the dry ingredients, folding in gently (you can do this all at once).
    4. 4
      In a clean bowl whisk the egg whites until they have a soft meringue consistency. Gently fold them into the batter, in 2 additions.
    5. 5
      Pour the batter into the prepared pan and smooth out the surface. Bake for 1 hour and 15 minutes to 1 1/2 hours or until a skewer inserted in the middle comes out clean. When completely cooled, remove the cake from the tin and cut in half horizontally using a large serrated knife to form 2 discs.
    6. 6
      To make the icing, beat together the butter and maple syrup and sugar until light and airy. Next add in the cream cheese and beat until it’s totally smooth (preferably with the whisk attachment). Use half of the icing to the sandwich the cakes together, and smooth the remaining frosting up on top.

    Ratings & Reviews:


    Nutritional Facts for Apple & Olive Oil Cake With Maple Cream Cheese Icing

    Serving Size: 1 (225 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 625.9
    Calories from Fat 312
    Total Fat 34.6 g
    Saturated Fat 14.0 g
    Cholesterol 103.6 mg
    Sodium 416.7 mg
    Total Carbohydrate 73.6 g
    Dietary Fiber 2.2 g
    Sugars 46.5 g
    Protein 7.5 g

    The following items or measurements are not included:

    vanilla pod

    lemons, zest of

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