Perfect with a cup of tea or served with a dollop of cream after dinner, this cake is beautifully light and sweetened with seasonal poached apples and a hint of rosemary.
Baking with olive oil has been popular in Mediterranean cooking for centuries because it gives cakes a lovely moist texture, refined crumb and complex depth of flavour. Using extra virgin olive oil in baking also offers a healthier alternative to vegetable oils, and can be swapped at a one-to-one ratio, so 1 cup of vegetable oil can be replaced with 1 cup of extra virgin olive oil.
Once cooked this cake can be flipped like an upside down cake and served with all the delicious poached apples on display. If youve decided to flip the cake, do it shortly after it has been taken from the oven so the fruit doesnt stick, then serve with plenty of vanilla ice cream or fresh cream.
1. Poach apples till cooked. Retain poaching liquid for later.
2. Place poached apples in a buttered dish, approximately 20 centimetres in size, ready for batter mixture.
3. Preheat oven to 180C.
4. In a bowl beat, 3 egg yolks with half the sugar until mixture is pale. In a separate bowl, whisk the 3 egg whites and the remaining sugar until they form soft peaks. Back to the egg yolks bowl, sift in flour and baking powder. Add 60 millilitres (cooled) poaching liquid and 60 millilitres of extra virgin olive oil.
5. Slowly fold in whisked egg whites (1/3 at a time) until all is combined. Pour combined mixture over the apples that have already been placed in buttered dish.
6. Bake in 180C oven for 20-25 minutes. It rises a little like a souffl and falls back again. Dust with icing sugar (optional) and serve directly from baking dish.