Olive oil cake with apple compote

Olive oil cake with apple compote

By
From
Rustic
Makes
1 cake

Ingredients

Quantity Ingredient
1 teaspoon olive oil, for greasing
50g spelt flour
125g ground almonds
200g soft light brown sugar
2 1/2 teaspoons baking powder
5 eggs, lightly beaten
250ml light olive oil
2 teaspoons vanilla extract
greek yoghurt, to serve

For the apple compote

Quantity Ingredient
3 large seasonal eating apples, peeled, quartered and deseeded
4 tablespoons water
3 tablespoons soft light brown sugar
1/2 teaspoon sea salt

Method

  1. Preheat the oven to 180°C, and oil and line a 20 cm round springform cake tin with baking parchment.
  2. Begin by making the apple compote. Place the apples in a large heavy-based saucepan over a medium heat and add the water, sugar and salt. Bring to a simmer, then reduce the heat, cover and cook for 15 minutes. Watch that the pan does not dry out; add a drop of water when needed, but not too much otherwise the apples will become mushy. Remove from the heat and set aside.
  3. For the cake, mix the flour, ground almonds, sugar and baking powder together in a large mixing bowl. Add the eggs, olive oil and vanilla extract, and fold into the flour mixture until you have a smooth batter.
  4. Pour the batter into the prepared tin and bake for 45–50 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool on a rack and serve with a spoonful of the apple compote and a spoonful of greek yoghurt.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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