Italian Apple Olive Oil Cake

Step 1

Preheat oven to 350 degrees F.

Step 2

Place the chopped apples in a bowl and add orange juice; just enough juice to toss and coat apples so as to prevent browning.

Step 3

In a large mixing bowl sift together the flour, cinnamon, nutmeg, baking powder and baking soda. Set aside for now

Step 4

In the bowl of a stand mixer fitted with a whisk, add sugar and extra virgin olive oil. Mix on low for 2 minutes until well-combined

Step 5

While mixer is on, add the eggs, one at a time, and continue to mix another 2 minutes until mixture increases in volume (it should be thicker but still runny)

Step 6

In the large bowl with the dry ingredients, make a well in the middle of the flour mixture. Add the wet mixture (the sugar and olive oil mixture) into the well. Using a wooden spoon, stir until just blended; it will be a thick batter (do not add anything to loosen it).

Step 7

Drain raisins (which have been soaking in water) completely; and rid apples of excess juice. Add both raisins and apples to the batter and mix with spoon until well-combined. Again, batter will be fairly thick.

Step 8

Line a 9-inch cake pan with parchment paper. Spoon thick batter into the pan, and level the top with the back of your wooden spoon.

Step 9

Bake in 350 degrees F for 45 minutes or until an inserted tooth pick or wooden skewer comes out clean.

Step 10

Cool completely in pan. When ready, simply lift parchment up to transfer cake into a serving dish. Dust with confectioner's sugar. Alternatively, heat some dark honey to serve on top (those with a sweeter tooth like this option.)