Best 2 Apple And Olive Oil Cake With Maple Icing Recipes

Indulge your taste buds with the tantalizing Apple and Olive Oil Cake with Maple Icing, a culinary delight that seamlessly blends sweet and savory flavors. This moist and tender cake boasts a symphony of fresh apples, extra virgin olive oil, and a hint of maple syrup, creating a harmonious balance of flavors. Adorned with a luscious maple icing, this delectable treat is sure to impress even the most discerning palate.

In addition to the main recipe, this article also offers a collection of enticing variations to cater to diverse preferences. Discover the zesty twist of the Orange Olive Oil Cake, where citrusy oranges replace apples, resulting in a vibrant and refreshing flavor profile. Embark on a culinary journey to Italy with the Tuscan Olive Oil Cake, infused with the rustic charm of sun-ripened tomatoes and fragrant basil, capturing the essence of Italy's culinary heritage.

For those with a penchant for classic flavors, the Traditional Apple Cake offers a comforting and familiar taste, featuring a moist and fluffy cake studded with tender apple pieces. And if you're seeking a vegan alternative, look no further than the Vegan Apple Cake, a delightful plant-based rendition that delivers on both taste and texture, without compromising on indulgence.

With this comprehensive collection of recipes, you're sure to find the perfect apple cake recipe that suits your taste and dietary preferences. Let the enticing aromas of baked apples, olive oil, and maple syrup fill your kitchen as you embark on a culinary adventure with these irresistible apple cake creations.

Here are our top 2 tried and tested recipes!

APPLE & OLIVE OIL CAKE WITH MAPLE CREAM CHEESE ICING

Apple & Olive Oil Cake With Maple Cream Cheese Icing image

This is an incredibly moist cake with a delicious maple frosting from"Ottolenghi: The Cookbook". by Yotam Ottolenghi and Sami Tamimi. This cake is great for making ahead as it actually improves with age. Ottolenghi, recommends double-wrapping the cake in cling wrap once cooled and leaving to mature for two to three days before icing. You also bake this cake in 2 pans (it will take about 45 minutes at 170 C).

Provided by blucoat

Categories Dessert

Time 1h49m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 ounces sultanas (80g) (optional) or 3 ounces raisins (80g) (optional)
4 tablespoons water
2 cups plain flour (280g)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 teaspoons baking soda
1/2 cup olive oil (120ml)
3/4 cup caster sugar (160g)
1/2 vanilla pod or 1 teaspoon vanilla extract
2 eggs, lightly beaten
3 small bramley apples (about 360 g) or 4 small granny smith apples, peeled, cored and diced into 1 cm or 1/2 inch cubes (about 360 g)
1 grated lemon, zest of
2 egg whites
100 g unsalted butter, at room temperature
100 g light muscavado sugar
85 ml maple syrup or 85 ml golden syrup
220 g cream cheese, at room temperature

Steps:

Preheat the oven to 325 F (170 C). Grease an 8-inch (20cm) springform pan, then line the bottom and sides of it with baking parchment. If using, put the sultana raisins and the water in a saucepan and simmer on low heat until the water has been absorbed completely. Set aside to cool.
Sift the flour, cinnamon, salt, baking powder and baking soda into a bowl.
Put the oil and sugar in a bowl. Split the vanilla pod lengthwise and scrape the seeds into the bowl (or add extract). Whisk the oil, sugar and vanilla together (you could do this with an electric mixer with a paddle attachment). Gradually add the eggs to the mixture and mix until smooth and thick. Mix in the diced apples, sultanas and lemon zest. Add the dry ingredients, folding in gently (you can do this all at once).
In a clean bowl whisk the egg whites until they have a soft meringue consistency. Gently fold them into the batter, in 2 additions.
Pour the batter into the prepared pan and smooth out the surface. Bake for 1 hour and 15 minutes to 1 1/2 hours or until a skewer inserted in the middle comes out clean. When completely cooled, remove the cake from the tin and cut in half horizontally using a large serrated knife to form 2 discs.
To make the icing, beat together the butter and maple syrup and sugar until light and airy. Next add in the cream cheese and beat until it's totally smooth (preferably with the whisk attachment). Use half of the icing to the sandwich the cakes together, and smooth the remaining frosting up on top.

Nutrition Facts : Calories 625.9, Fat 34.7, SaturatedFat 14.1, Cholesterol 103.7, Sodium 416.8, Carbohydrate 73.6, Fiber 2.3, Sugar 46.5, Protein 7.6

MAPLE CAKE

Maple Cake image

The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light to dark -- the darker the color, the more intense the flavor. If you can find grade B, use it here for both the batter and the icing.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 13

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup pure maple syrup
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1/3 cup pure maple syrup, plus more if needed
3 tablespoons unsalted butter, melted
2 1/2 cups confectioners' sugar, plus more if needed

Steps:

Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

Tips:

Use a combination of all-purpose flour and almond flour for a moist and tender crumb.
Be sure to use extra virgin olive oil for the best flavor.
If you don't have maple syrup, you can substitute honey or agave nectar.
For a richer icing, use full-fat cream cheese instead of Neufchâtel cheese.
Top the cake with a sprinkling of chopped walnuts or pecans for extra crunch.

Conclusion:

This apple and olive oil cake is a delicious and easy-to-make treat that's perfect for any occasion. With its moist crumb, sweet and tangy apples, and creamy maple icing, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and unique dessert, give this apple and olive oil cake a try. You won't be disappointed!

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