This Spiced Apple and Olive Oil cake is a tribute to an Egyptian chef who used to work with me. Using olive oil instead of butter makes this cake interesting. Expect a dense cake packed with character, flavour and fruitiness but fewer calories. As the cake is fairly dense I like to serve if warm. My preference is to make this cake in a shallow cake tin, expect the mixture to have a batter consistency.
English apples have a special place in our cooking repertoire, as all the different varieties have their own flavour and react differently when cooked. I like to use English Cox’s for this spiced apple and olive oil cake as the Cox’s hold their form and add a little bite to the cake. I can also recommend Russets; they are softer and have more of a tendency to break up but have an intense sweet apple