An olive oil cake with plenty of apples macerated in Calvados. It's moist and fragrant cake is ideal for an after-dinner dessert!
In France, there are plenty of kinds of apples. It seems that around 10 kinds of apples are always in the shop regardless of the season.
They sell kilos and the price is cheap and it is also easy to store, so I keep some always in my kitchen.
The varieties of apples in France
I always get lost about what kinds of apples to choose from among so many kinds. Eaten raw, for salad, for cooking, for the oven, for the tart... I must choose depending on what I'll cook. Around 6,000 varieties exist in France so it is convinced that there are mountains of recipes using apples.
Gala and Golden are available all year round and are almighty apples. Fuji and Green Granny Smith are also easily obtained, It is a typical apple for eating raw.
The one I frequently use for sweets is the variety of "Reine des reinettes". It is a variety suitable for tart, especially tarte tatin. However, I could not get them for this time because the season passed, therefore I tried using Reinette Clochard. It retains their shape even after baking, it was a good variety to use for sweets.
Calvados from Normandy
Calvados is an apple (or pear) brandy from Normandy region in Western France. This area is too cool and damp to produce wine, hence the apple brandy 'Calvados' was born in Normandy.
The first time I tried this recipe was in a restaurant in Rome where I was working. At that time I used Granny Smith Apple and Amber Rum, therefore, the taste is pleasantly spiced with some caramel-like sweetness. After I changed Granny Smith to Reinette and Amber Rum to Calvados for this recipe. The taste and flavor have changed to fruity and fragrance, more French-like cake.
Anyway, if you don’t have Calvados and Reinette apples, you can substitute them with rum and another kind of apples.
With plenty of chunks of Calvados flavored apples nestled in a light and tender olive oil cake. This apple cake is ideal for an after-dinner dessert and would taste heavenly with a dollop of...
I put it in a muffin pan and baked for closer to 12 minutes. You can also use a round standard cake pan, a square baking dish, or a loaf pan.
Apple olive oil cake with calvados
- Total Time: 1 hour 32 minutes
- Yield: 10 servings 1x
Description
An olive oil cake with plenty of apples macerated in Calvados. It's moist and fragrant cake is ideal for an after-dinner dessert!
Ingredients
For macerating
- 2 apples (for baking like reinette, medium size), (peeled, cored, and diced)
- ¼ cup (50g) brown sugar
- 1 ¾ tablespoon (25ml) calvados
For cake
- 1 egg
- ⅓ cup (75g) olive oil, (extra virgin)
- 1 cup (125g) all purpose flour
- 1 teaspoon (5g) baking soda
Instructions
Macerating apples
- Peel apple skin, core and dice them into neat half-inch cubes and sprinkling with brown sugar and Calvados.
- Macerating them for one hour.
Making cake
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the brown sugar and the egg. Mix 2 minutes until mixture increases in volume.
- Pour the olive oil in a slow and steady stream to keep it emulsified as if you were making mayonnaise.
- Using a spatula, mix in the dry ingredients, then fold in the diced apples and Calvados (It needs to pour in all macerating ingredients: the diced apples, Calvados and brown sugar). Mix gently until combined.
- Scrape the batter into the prepared muffin pan and bake in 350°F (175°C) for 12-14 minutes, until an inserted toothpick or wooden skewer comes out clean.
Notes
This cake will keep for 2 to 3 days at room temperature.
- Prep Time: 1 hour 20 minutes
- Inactive Time: 0 hours
- Cook Time: 12 minutes
- Category: Cookies
- Cuisine: french
Nutrition
- Serving Size: 1 grams
- Calories: 92
- Sugar: 8
- Sodium: 9
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 19
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