Apple and olive oil cake

120g sultana
4tbs water
1 overflowing container (preferably peeled) chopped apple
zest of 2 lemons
180 ml olive oil
3 eggs
1tsp vanilla
240g caster sugar
420g SR flour
1tsp bi carb
1tsp cinnamon
4 egg whites (beaten to stiff peaks with pinch of salt)


150 g butter softened 20sec in microwave
150 g brown sugar
125ml maple syrup
330 philly softened 30 sec in microwave


  1. pop sultana and water in saucepan over low heat and allow sultanas to absorb all water
  2.  beat oil, eggs and sugar until light and fluffy- 5min
  3.  fold through apples, lemon rind and sultana
  4.  fold through sifted flour, cinnamon, bi carb
  5.  gently fold through egg whites- doesn’t need to be perfectly combined
  6.  pour into greased and lined 25cm cake tin and bake at 200 until just springy to the touch.Icing
  7. Cream butter sugar and maple until light and fluffy then add philly and meat until combined.
  8. Cut cake in half and put 1/3 icing in middle, then sandwich, and top with remaining icing and some cranberries.

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