Catherine Fulvio's Apple Cake with Olive Oil

I posted last week about Catherine Fulvio's new book, Catherine's Italian Kitchen.  The lovely people at Gill & Macmillan were kind enough to send me a copy prior to release helping to feed my cookbook addiction.  I pretty much want to try every recipe in the book and will do, eventually, but spotted a little something that I knew Mr Boo would like.  That night I popped on my apron and whipped up Catherine's Apple Cake with Olive Oil.

The batter was really easy to mix up and didn't take very long.  While it was in the oven it filled the house with the most delicious warm, comforting aromas.  As soon as Mr Boo stepped in the door that night he popped his head into the living room to ask me what he could smell.  He was more than happy when he followed me to the kitchen I showed him.  Now, I'm not really a big fan of fruit cakes but I did have a little taste so that I could report on the outcome.

The cake was deliciously light and moist, with subtle flavours of cinammon and ginger.  The raisins were perfectly plump following their hot bath prior to baking and the cake was studded with tender cubes of apple.  It was perfect for the unexpected chilly night we were experiencing last Thursday, much to early for my liking in August.  Mr Boo made short work of making two rather large wedges disappear so I think it has his seal approval. 

Catherine suggests this cake as an alternative to a traditional *whispers* Christmas cake (I know, it is still to early in the year to mention the C word but I think it would be perfectly suited to the festive season too).  It does not contain any alcohol so it won't last as long as a traditional whiskey soaked cake but it did last perfectly well in a cake tin for 5 days in our house.  You could also add a little rum (maybe 3oz) if you want to add more of a festive touch to it.  Obviously you would not be able to make this weeks in advance as with traditional cakes but it would only require a few minutes on Christmas Eve.  I have an other idea in mind for a nice autumnal twist and will report back soon if it turns out as tasty as I think it will.  Whatever time of year you decide to try this recipe I hope that you enjoy it!

Apple Cake with Olive Oil
(Serves 8-10)
This recipe was also accompanied by an 'E' symbol (E = easy to make)

"This is a lovely cake from the north of Italy, where interestingly, olive oil replaces butter in the recipe.  The apple softens in the baking process, resulting in a wonderfully moist cake.  The flavours are very autumnal, and in fact, I have made this as my alternative Christmas Cake. "

110g/4oz Golden Raisins or Sultanas
200g/7oz Golden Caster Sugar
3 large Eggs
150ml/5floz Extra Virgin Olive Oil
350g/12.33oz Plain Flour
1tsp Ground Cinnamon
0.5tsp Ground Ginger
1tsp Bicarbonate of Soda
1tsp Baking Powder
Pinch of Salt
Zest of 1 Lemon
500g Cooking Apples, peeled and diced into 1.5cm pieces

1.  Preheat the oven to 180C/350F/Gas Mark 4.  Butter and flour a 20cm springform cake tin.
2.  Place the raisins or sultanas in a bowl of hot water and allow to soak for 15 minutes to plump up.  Drain and set aside.

3.  Whisk the sugar and eggs until doubled in volume and pale cream in colour.  Warm the olive oil in a saucepan, then slowly whisk it into the eggs and sugar.

4.  Sieve the flour, cinammon, ginger, bicarbonate of soda, baking powder and salt, then gradually add to the oil and egg mixture.  Fold in well.

5.  Add the drained raisins/sultanas to the mixture, along with the lemon zest and diced apples.  Mix thoroughly.  The mixture should be stiff at this stage.

6.  Spoon the mixture into the prepared cake tin.  Bake for at least 1 hour, until a clean skewer inserted in the middle comes out clean.  Carefully remove the cake from the tin and allow to cool on a wire rack.

* As an alternative to the apples, try diced pear.

And for dessert madam? One large slice of memory please

When I am in a restaurant and the dessert menu happens to find itself in my mits I follow the same process everytime, EVERYTIME.  I open said menu, do a quick scan, locate the word chocolate, read the description of the chocolate offering and then disregard everything else.  To some this may seem boring or habitual, to those who know me it is regarded as normal, without question.  I am a chocoholic so any fruity options to me are just blah.

My husband is the opposite as are some of my friends and would favour a sweet, tangy crumble or pie over the dense, rich, smooth indulgence of chocolate.  For me chocolate is pure, decadent luxury and as such is the perfect way to finish a delicious culinary experience.  I would feel it a waste of a fine dining experience to come away having not sampled the pastry chefs chocolate creation, an insult almost to there time and effort toiling in the heat of the kitchen.

My husband and I enjoy entertaining in our home meaning our guests reciprocate and cook for us in their home.  Such invitations are always accepted with enthusiasm as we are blessed with a network of friends all of whom are very skilled in the culinary department.  I do however always feel a pang of anxiety depending on the house to be visited regards dessert.  You see some people like myself (I always have at least two desserts to choose from in an effort to suit all tastes) will plan their menu according to the tastes of their guests, others however suit their own tastes.  It is in these house I know I will be offered up poached fruit or some such confection which is perfectly delicious but give us a birra chocola pulease!!!

Two weeks ago myself and the hubby attended Sunday lunch in the home of the parents of our sister in law.  My husband is not backward in coming forward and harrasses the poor woman every time he sees her for an invitation to Sunday lunch for some of her famous mushy peas.  So it would seem that he wore her down and she finally told our sis in law to invite us.  It was a delicious mammy's dinner.  Full of flavour, every mouthful a little bit of comfort on a fork and each plate groaned under the weight of enough food to feed a small family.  Then dessert was brought to the table, two deep filled apple tarts.  I smiled politely and enthused that they looked delicious whilst inwardly whinging at the thought of NO FRICKIN CHOCOLATE!

My manners are impeccable so I accepted my plate with much thanks and politely proceeded to spoon some into my mouth.  Bang.  I had tasted this deliciously perfect apple tart before, fresh from my mams oven and many, many years ago.  However, following years of dismissal of such caca milis I had completely eradicated all traces of it from my memory right up until this moment.  It brought the warmest of smiles to my face to remember happily tucking into large wedges of apple tart, still warm and smothered in cream on many Sunday afternoons, my mam standing over the kitchen table ensuring everyone happy and contented before she sat down to hers, wiping her hands on her orange and yellow ditsy floral print apron.  The day of this magical epiphany, Mothers day, how apt as she so vividly flooded my consciosness and a love of apple tart long forgotten was reborn.

For that reason I have, as best I can, recreated a version as closely matched to my mam's as I can remember.  I hope to enjoy this many times again, and that many others will too.

Apple Tart

For the pastry:
175g/6oz Butter (softened)
50g/2oz Caster Sugar
2 Eggs
250g/9oz Plain Flour (sieved)
For the filling:
700g/1&1/2lbs Bramley Cooking Apples
150g/5oz Caster Sugar

1.  For the pastry cream the butter and sugar until pale and creamy using a a hand held electric whisk with dough hooks.
2.  Add one egg and continue to beat.
3.  In a seperate bowl beat the second egg and add half to the butter/sugar mixture, reserve the rest for later, continue to beat.
4.  Sieve in the flour and beat until the mixture forms a ball of dough.
5.  On a clean work surface knead the dough for a couple of minutes.
6.  Divide the dough in to two pieces, flatten each into a round, wrap in cling film and chill in the fridge for at least 1 hour.
7.  Preheat the oven to 180°C/350°F/Gas Mark 4.
8.  Lightly grease a baking dish/tin with butter.
9.  Peel and slice the apples and toss in the caster sugar.
10. Once chilled place the dough onto a floured work surface and roll each round to a depth of 3mm.
11. Line the prepared dish/tin with one sheet of pastry dough and trim any excess from the edges.  Brush some of the reserved beaten egg around the rim.
12. Fill the pastry case with the apples, layering them evenly throughout.
13. Place the second sheet of pastry over the top of the apples, press down on the rim and trim any excess.  Brush all over with the remaining beaten egg.
14. Place in the preheated oven and bake for 45-50mins or until golden brown on top.
15. Allow to cool slightly and enjoy with fresh cream, custard or ice cream.