Best 2 Apple And Olive Oil Cake With Maple Icing Recipes

In the culinary realm, apple and olive oil cake with maple icing stands as a testament to the harmonious union of sweet and savory flavors. This delectable creation boasts a moist and tender crumb, infused with the exquisite aroma of olive oil and studded with the natural sweetness of apples. Drizzled with a luscious maple icing, this cake becomes an irresistible masterpiece that captivates the senses and leaves you craving for more. Whether you are a seasoned baker or a novice in the kitchen, embarking on this culinary journey will reward you with a sensory experience that is both comforting and exhilarating.

Here are our top 2 tried and tested recipes!

APPLE AND OLIVE OIL CAKE WITH MAPLE ICING

Apple and Olive Oil Cake with Maple Icing image

Provided by Yotam Ottolenghi

Categories Cake Dessert Bake Rosh Hashanah/Yom Kippur Raisin Apple Birthday Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6 to 8

Number Of Ingredients 20

Ingredients

heaping 1/2 cup / 80 g raisins
4 tbsp water
2 1/4 cups / 280 g all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 tsp baking powder
1 1/4 tsp baking soda
1/2 cup / 120 ml olive oil
3/4 cup / 160 g superfine sugar
1/2 vanilla bean
2 free-range eggs, lightly beaten
3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch / 1-cm dice
grated zest of 1 lemon
2 free-range egg whites
confectioners' sugar for dusting (optional)
Maple Icing:
7 tbsp / 100 g unsalted butter, at room temperature
scant 1/2 cup / 100 g light muscovado sugar
scant 6 tbsp / 85 ml maple syrup
8 oz / 220 g cream cheese, at room temperature

Steps:

1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.
2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.
4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.
5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 1 1/2 hours, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.
6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.
7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.
8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like.

APPLE & OLIVE OIL CAKE WITH MAPLE CREAM CHEESE ICING

Apple & Olive Oil Cake With Maple Cream Cheese Icing image

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).

Provided by blucoat

Categories Dessert

Time 1h49m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 ounces sultanas (80g) (optional) or 3 ounces raisins (80g) (optional)
4 tablespoons water
2 cups plain flour (280g)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 teaspoons baking soda
1/2 cup olive oil (120ml)
3/4 cup caster sugar (160g)
1/2 vanilla pod or 1 teaspoon vanilla extract
2 eggs, lightly beaten
3 small bramley apples (about 360 g) or 4 small granny smith apples, peeled, cored and diced into 1 cm or 1/2 inch cubes (about 360 g)
1 grated lemon, zest of
2 egg whites
100 g unsalted butter, at room temperature
100 g light muscavado sugar
85 ml maple syrup or 85 ml golden syrup
220 g cream cheese, at room temperature

Steps:

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.
Sift the flour, cinnamon, salt, baking powder and baking soda into a bowl.
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).
In a clean bowl whisk the egg whites until they have a soft meringue consistency. Gently fold them into the batter, in 2 additions.
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.
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.

Nutrition Facts : Calories 625.9, Fat 34.7, SaturatedFat 14.1, Cholesterol 103.7, Sodium 416.8, Carbohydrate 73.6, Fiber 2.3, Sugar 46.5, Protein 7.6

Tips:

Use fresh, crisp apples for the best flavor and texture.
Be sure to peel and core the apples before slicing them.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Don't overmix the batter. Overmixing can result in a tough, dry cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
If you don't have maple syrup, you can use another type of liquid sweetener, such as honey or agave nectar.

Conclusion:

This apple and olive oil cake with maple icing is a delicious and easy-to-make treat. The cake is moist and flavorful, with a tender crumb and a hint of sweetness from the apples and maple syrup. The icing is rich and creamy, with a perfect balance of sweetness and tanginess. This cake is perfect for any occasion, and it's sure to be a hit with everyone who tries it.