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
Scale
For macerating
- 2 apples (for baking like reinette, medium size), (peeled, cored, and diced)
- 1/4 cup (50g) brown sugar
- 1 3/4 tablespoon (25ml) calvados
For cake
- 1 egg
- 1/3 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