Guest Editors

Yotam Ottolenghi's Apple and Olive Oil Cake with Maple Icing

By • September 18, 2013 • 2 Comments

This week's guest editors are England's beloved chefs and cookbook authors Yotam Ottolenghi and Sami Tamimi. All week, they'll be sharing recipes from Ottolenghi: The Cookbook, as well as answering our questions and giving away copies of their book to a few lucky readers.

Yotam Ottolenghi's Olive Oil Cake with Maple Icing on Food52

Olive oil gives this cake extra depth and intensity. The complex flavors mature over time, so consider wrapping the cake in plastic wrap and refrigerating it, ready to ice and serve, for up to 3 days. Somewhat less festive (and less calorie-laden), this is still very satisfying without the maple icing. Just dust lightly with confectioners' sugar.

Apple and Olive Oil Cake with Maple Icing

Serves 6 to 8

1/2 cup golden raisins (heaping)
4 tablespoons water
2 1/4 cups all-purpose flour
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
3/4 cup superfine sugar
1/2 vanilla bean
2 free-range egg, lightly beaten
3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch dice
Grated zest of 1 lemon
2 free-range egg whites
Confectioners' sugar, for dusting (optional)
7 tablespoons unsalted butter, at room temperature
1/2 cup muscovado sugar (scant)
6 tablespoons maple syrup (scant)
8 ounces cream cheese, at room temperature

See the full recipe (and save and print it) here. 

Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Photography credit: Richard Learoyd © 2013

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Comments (2)

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10 months ago ATG117

this is the first time, I have been unable to make out a picture on food52. Is that really what the cake looks like?

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10 months ago Emily

This looks scrumptious! I have never baked using olive oil but can't wait to try this.