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Rather than simply acting as a replacement for butter, the olive oil in this moist, airy cake imparts a fresh and vibrantly herbaceous aroma that complements the flavour of the apples perfectly. Although, with its nutty crust and hints of cinnamon, this is an unmistakably autumnal cake, it can be enjoyed year-round.
When baking, we prefer Stellar cookware for its superior, even heat transference, non-stick capabilities and longevity. Made from hard anodised, heavy gauge material, Stellar cake pans are resistant to abrasion and, unlike other non-stick bakeware, the surface will never peel, flake or rust. Importantly, they’re also PTFE and PFOA free, so we can enjoy our cakes knowing they’ve made it the plate without harmful chemical particles. Wash with warm, soapy water, without using abrasive sponges, and keep out of the dishwasher.
Preheat your oven to 180C (or 160C if using a fan forced oven).
Peel, quarter and core two of the apples, cutting them into pieces roughly the size of a 10 cent coin. Toss with lemon juice and 1 tablespoon sugar.
Using a stand mixer, combine the eggs and sugar at a high speed until light in colour and airy in texture.
Use a spatula to add the olive oil, then sift in the flour, baking powder, cinnamon and salt and stir until just combined. Add the apples (along with any residual lemon juice) and combine.
Grease a 20cm cake tin with butter and line with baking paper. Pour cake batter into the tin.
Peel, quarter and core the third apple and slice thinly. Arrange the slice on top of the cake batter.
Combine the butter, hazelnuts and sugar to in a bowl, then sprinkle the crumble over any exposed cake batter not covered with apples.
Bake cake for 45 minutes, Leave to cool for 10 minutes before transferring to a cake rack.
Optional: brush a little warmed maple syrup over the baked apples as soon as the cake is removed from the oven for a glossy, lustrous finish.
15m prep | 20m cook
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