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

September 18, 2013

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.

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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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Yotam  Ottolenghi

Written by: Yotam Ottolenghi

Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, Nopi, in London. He writes for The Guardian, and appears on BBC. Sami Tamimi is a partner and head chef at Ottolenghi. Authors of the New York Times bestseller Jerusalem and the runaway hit Plenty, they have been featured in the New York Times, Saveur and the Los Angeles Times. They Live in London.


Rosemary December 10, 2019
This all seems so straightforward, so I made it last night (sans frosting). The batter is like concrete before you fold in the egg whites, and then trying to keep air in and eggy streaks out is, I don't want to say impossible, but basically impossible? End result was fine but not earth shattering - probably needed the frosting for that.
ATG117 September 18, 2013
this is the first time, I have been unable to make out a picture on food52. Is that really what the cake looks like?
Emily September 18, 2013
This looks scrumptious! I have never baked using olive oil but can't wait to try this.