We got a free bag of apples from the organic grocery nearby, and since the fall seems to be here for good, I decided to bake something cinnamony. This apple cake was so easy to make, came out perfectly moist, and had such a delightful fragrance, that the forthcoming winter doesn’t suddenly feel like such a bad thing after all!
This is the first time I’ve used olive oil in sweet baked goods, and will definitely be doing that more often from now on. The taste wasn’t overpowering by any means, there was just a hint of the olive goodness hiding somewhere amongst all the apples. I really liked how the top (or, eventually, the bottom) of the cake came out a little crunchy, which is a nice contrast with the moist cakey insides and the fruity topping. The photo is a bit yellowish because of the progressing lack of light in Helsinki, but I guess it’s best to get used to that…
The Cake Batter:
- 1 dl olive oil
- 2 and 1/2 dl sugar
- 2 dl plain soy yoghurt
- 1 dl wheat flour
- 2 and 1/2 dl whole wheat flour
- 3/4 dl coarsely ground almonds
- 1 and 1/2 teaspoons cinnamon
- 1 teaspoon ground cardamom
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 4 dl grated apples
- 5 small apples, sliced
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
Before starting with the batter, I set the oven to 175 degrees Celsius, grated the apples, and greased a round glass baking dish with a little margarine.
I started with the topping. I sliced 5 small apples, placed them in a mixing bowl, and stirred in the sugar, cinnamon, and ginger. Then I poured the slices in the baking dish and arranged them so that they covered the bottom and the sides of the pan.
To make the batter, I first whisked together the olive oil, sugar, and soy yogurt until the mixture was smooth. Then I mixed the dry ingredients (flour through salt) in a separate bowl, and added them to the liquids. I whisked the batter until there were no large lumps and then stirred in the grated apple. Now, I poured the batter in the baking dish over the apples.
Then I baked the cake on the lowest rack of our oven for 55 minutes, until it was well browned, and came off the sides of the baking dish. After baking, I let the cake cool in the pan for about 5 minutes, and then inverted the cake on a surface covered with baking parchment. We enjoyed the first slices with some vanilla ice cream, but I think that this cake is just as delicious on its own.