Ingredients:
- 2 large Gala apples, peeled and chopped as finely as possible
- Orange juice to soak apples in
- 3 cups all-purpose flour or almond flour (gluten-free)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup sugar
- 1 cup ZLATNA 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
Instructions:
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Preheat the oven to 180°C (350°F).
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Toss the chopped apples in a bowl with just enough orange juice to coat them and prevent browning; set aside.
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In a large bowl, sift together the flour, cinnamon, nutmeg, baking powder, and baking soda.
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In the stand mixer bowl fitted with the whisk, combine the sugar and extra-virgin olive oil. Mix on low for about 2 minutes until smooth.
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With the mixer running, add the eggs one at a time, continuing to mix for another 2 minutes until the mixture has increased in volume — thicker but still pourable.
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Make a well in the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until just combined; the batter should be thick (do not add liquid).
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Thoroughly drain the soaked raisins and blot the apples to remove excess juice. Fold both into the batter until evenly distributed.
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Line a 9-inch cake pan with parchment paper. Spoon the batter into the pan and smooth the top.
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Bake at 180°C (350°F) for about 45 minutes, or until a toothpick inserted in the center comes out clean.
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Cool completely in the pan, then lift out using the parchment and transfer to a serving plate. Dust with confectioners’ sugar or warm some dark honey and drizzle over the cake for extra sweetness.
Enjoy warm or at room temperature — this rustic apple-and-raisin cake is lovely on its own or paired with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warmed dark honey.
Storage: keep wrapped or in an airtight container at room temperature for up to 2–3 days, or refrigerate for up to 5 days. You can freeze slices for up to 2 months; thaw overnight in the fridge. To refresh, warm a slice in a 150°C (300°F) oven for 8–10 minutes or microwave for 20–30 seconds.
Variations & tips: fold in a handful of chopped walnuts or pecans for crunch, swap half the flour for whole-wheat for a heartier texture, or use pears instead of apples. The cake often tastes even better the next day as the flavors meld.
If you try it, I’d love to hear how it turned out or any tweaks you made. Enjoy!