This is an impressive, homemade holiday cake, rich and aromatic with Fall Flavors. The cake itself is made using a hearty combination of baking spices (cinnamon, cardamom, nutmeg, and ginger), fresh orange juice & zest, vanilla, and our Castillo de Canena Family Reserve Arbequina. This EVOO is a balanced and fruity oil with hints of banana, almond, and ripe apple, an excellent olive oil to use in holiday baking recipes. The apple and walnut topping enhance the flavors of the cake, bringing out those baking spice elements and nutty-apple elements of the olive oil. An absolutely delicious holiday dessert.
Apple & Cinnamon Olive Oil Cake
Ingredients:
Cake Batter:
2 cups (320g) all-purpose flour
1 ½ cups (335g) granulated sugar
2 tablespoons (20g) orange zest
1 teaspoon (10g) salt
½ teaspoon (1g) baking powder
½ teaspoon (1g) baking soda
2 teaspoons (4g) ground cinnamon
½ teaspoon (1g) ground cardamom
¼ teaspoon (.5g) ground nutmeg
¼ teaspoon (.5g) ground ginger
1 cup (237ml) Castillo de Canena Family Reserve Arbequina
1 cup (237ml) whole milk
3 each (180g) eggs
½ cup (118ml) fresh orange juice
2 teaspoons (10ml) vanilla extract
Apple & Walnut Topping:
2 ½ cups (260g) red apples, cored and diced
½ cup (50g) chopped walnuts
2 tablespoons (40g) raisins
3 tablespoons (45g) brown sugar
2 tablespoons (30ml) fresh orange juice
1 tablespoon (15ml) Castillo de Canena Family Reserve Arbequina
½ teaspoon (1g) ground cinnamon
Powdered sugar, for sprinkling
Extra slices of fresh apple, for garnish
Whipped cream, optional
Instructions:
1. Preheat the oven to 350°F or 176°C. Line a large oven-proof skillet with parchment paper and lightly spritz with cooking spray. Set aside.
2. Place flour, sugar, orange zest, salt, baking powder, baking soda, cinnamon, cardamom, nutmeg, and ginger in a large bowl, whisk to combine.
3. In a separate bowl, place olive oil, milk, eggs, orange juice, and vanilla extract, whisk to combine.
4. Pour the wet ingredients into the bowl with the dry ingredients and whisk to combine the batter.
5. Pour the batter into the prepared skillet, spreading out in an even layer. Place in the oven and bake for 1 hour or until the cake is cooked through. Remove from the oven and set aside to cool, at room temperature, on a wire rack.
6. Meanwhile, place the apples, walnuts, raisins, brown sugar, orange juice, olive oil, and cinnamon in a medium saucepan, stir to combine.
7. Slowly warm the mixture over medium-low heat, stirring occasionally. Cook for 15 minutes or until the apples are tender and the liquid elements have thickened into a nice glaze. Remove from the heat and set aside to cool.
8. Once the cake has cooled, sprinkle the top with powdered sugar.
9. Either top the cake with the apple and walnut topping or, once the cake is sliced, dollop the topping onto individual servings. Garnish with fresh apple slices and serve with whipped cream on the side (optional).
