Wednesday, 16 January 2013

✚ keeps the doctor away

there's something about cold crisp wintery
days that makes me want to make fruit cake!
after noodling on the web for inspiration
I stumbled across this tasty cake
originally by Yotam Ottolenghi {swoon}

so get your mixing bowls ready 
{you'll need a few!}

apple and olive oil cake with maple icing

you will need ....

for the cake
80g sultanas or any dried fruit
4 tablespoons water
280g plain flour
½ teaspoon cinnamon
pinch of salt
½ teaspoon baking powder
1¼ teaspoons bicarbonate of soda
160g sugar
120ml olive oil
1 teaspoon vanilla extract or seeds from a fresh pod
2 eggs beaten
3 apples, cored and cut into 1cm dice
grated zest of a lemon
2 egg whites

for the icing
100g sugar
100g butter
85ml maple syrup
220g cream cheese

preheat the oven to 170c/ gas 4
grease and line a 20cm round springform cake tin
put the dried fruits and 4 tablespoons of
water into a small saucepan and heat 
gently until the liquid has been absorbed
leave to cool
in a large bowl, sift together the flour, cinnamon, salt, 
baking powder and bicarb and set aside
in another bowl
blend the sugar and olive oil together until smooth
add the vanilla and gradually beat in the eggs
until you have a smooth, thick mixture
fold in the apples, lemon zest and cooled fruits
gently fold in the dry ingredients using a spatula
in a clean and dry bowl, whisk the egg whites to soft peaks
add them to the batter in two goes
folding gently and keeping as much air as possible!
pour into the prepared tin and bake for 1 - 1½ hours
testing for doneness with a skewer
leave to cool completely
when the cake is cool, make the icing
by mixing the butter and sugar until fluffy
add the maple syrup and stir in the cream cheese
if you use a whisk it will be lighter
cut the cake in half horizontally
and spread one half with some of the
icing mixture
replace the top and spread with more of
that delicious icing
put the iced cake in the fridge to set
but let it come back to room temperature to
cut and eat and enjoy!

1 comment:

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