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.
