This is such a simple one-bowl-cake and is my go to when I want something sweet but not too complicated (and also have a bucket load of apples). I used to make this cake when I lived in Italy – always on a Sunday and it would sit atop the bench all week, slowly diminishing as a sliver was cut off as people walked past.
I love the texture the apples that rest in the batter give the cake – so comforting and reminiscent of the apple tea cakes my mother would always make when I was young. By using olive oil too, there is no need beat the butter and sugar and all you need is a bowl, a whisk and some patience as it bakes. I really love granny smith apples in this recipe, although any apple will do and will just result in a sweeter or more tart cake, depending on your apple choice. It's also quite a runny batter, but don't be alarmed as it results in a super moist and very satisfying cake, perfect for those Autumnal afternoons when you feel like something a little sweet with your coffee.
MAKES 1 CAKE
250ml caster or raw sugar
200ml extra virgin olive oil
1/2 teaspoon vanilla extract
Finely grated zest of 1 lemon
250g Self-raising flour
3 apples, peeled, cored and sliced
1 apple, peeled, cored and sliced
1 tbsp raw sugar
1. Preheat oven to 170C. Grease and line a round 20cm cake tin.
2. In a mixing bowl, add the eggs, sugar, milk, oil, vanilla and lemon. Whisk well until all is combined.
3. Sift over the flour and gently stir until there are no lumps and batter is relatively smooth.
4. Stir through the apples and our mixture into lined tin. Top with extra apple slices, pressing in gently to the batter. Scatter with the sugar and bake in the preheated oven for 45 minutes - 1 hour or until a skewer comes out clean.
5. Cool for 10 minutes in tin and then cool on a wire rack. Store in an airtight container at room temperature.