APPLE, PEAR AND OLIVE OIL CAKE
This cake could be described as a fruit cake given that it is full of apple, pear, sultanas and lemon zest. Yet, it is nothing like the traditional fruitcake we all know and enjoy, generally around Christmas time.
Our Apple, Pear and Olive Oil Cake, which is moist and light textured, probably falls into the tea cake category. Bake it whenever apples and pears are at their best. Top it with some lemon or maple syrup icing and you’ll have a very nice offering for your next social gathering.
Or, as we are currently in the Covid-19 shut down era, maybe just bake it for yourself to enjoy in splendid isolation.
All the best, Caren
APPLE, PEAR AND OLIVE OIL CAKE
75 gm sultanas
185 ml water
235 gm Revenge No. 2 Plain Almond Flour Mix
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 teaspoon bi-carb of soda
1 teaspoon gluten-free baking powder
½ teaspoon salt
2 Granny Smith apples
1 pear, ripe but still firm
135 gm caster sugar
100 ml mild extra virgin olive oil
2 eggs
1 teaspoon lemon zest
1 teaspoon vanilla paste
Preheat oven to 170°C. Grease a 21 x 11 x 6cm loaf tin and line with baking paper.
Place sultanas and water in a small pan and simmer for 10 minutes or until the sultanas are plump and approximately 2 tablespoons of liquid remains. Set aside to cool.
Sift flour, cinnamon, cardamom, bi-carb of soda, baking powder and salt into a bowl. Set aside.
Peel, core and dice the apples and pear into 2cm pieces. Combined weight should be approximately 400gm. Set aside.
Using the paddle attachment of an electric mixer, beat the sugar, eggs, olive oil, zest and vanilla paste for 5 minutes on medium speed.
Fold in the chopped fruit and the sultanas with their liquid.
Fold the sifted dry ingredients through the mixture.
Spoon mixture into the cake tin, smooth the top and bake for 60-70 minutes or until a metal skewer comes out clean when inserted into the centre of the cake. If browning too quickly, loosely cover the top with crumpled foil. Remove from the oven and allow to cool in the tin on a cooling rack. When completely cool, invert onto a serving plate and drizzle with maple syrup icing.
Serve with whipped or pouring cream.
MAPLE SYRUP ICING
75 gm pure icing sugar
2 tablespoons pure maple syrup
Sift icing sugar into a bowl and gradually stir in enough maple syrup to form a thick glaze. Drizzle over cake.