Olive oil cake with apple puree
This moist and spiced apple cake is rich in flavor, soaked in a warm syrup, and topped with a simple icing - a comforting dessert with a tender crumb and a beautiful finish.
Updated : 09 July, 2025
Easy
About 20 min.
Ingredients
For the cake
180 milliliters
Olive oil
220 grams
Sugar
180 grams
Apple puree
200 grams
Almond flour
200 grams
Flour
1 teaspoon
Spices, seasonings
For the syrup
250 milliliters
Apple juice
100 grams
Sugar
1 teaspoon
Spices, seasonings
For the olive oil icing
80 milliliters
Olive oil
80 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Line and grease a deep 20cm (8in) cake tin, then preheat the oven to 200C.
Step 2
Whisk the oil and sugar in a mixing bowl for about 2 minutes until the mixture turns pale and smooth. In a separate bowl, combine the baking powder with the apple puree and stir until blended. Add this to the oil and sugar mixture and mix until fully incorporated. Fold in the ground almonds and plain flour to form a thick, grainy batter.
Step 3
Transfer the batter to the prepared tin, level the surface with the back of a spoon, and bake for 30 minutes. Then, lower the oven temperature to 180C, cover the cake with a piece of kitchen foil to prevent over-browning, and bake for an additional 25 minutes.
Step 4
While the cake bakes, prepare the syrup by bringing apple juice and sugar to a boil in a saucepan. Let it simmer for about 10 minutes until reduced by half, then remove from the heat and stir in the mixed spice.
Step 5
Once the cake is out of the oven, immediately poke holes all over the surface and pour the warm syrup on top. Let the cake cool completely in the tin, allowing the syrup to soak in.
Step 6
For the icing, mix the oil with the icing sugar in a jug until smooth and thick, or use a stick blender for extra ease. Once the cake has cooled, drizzle the icing over the top and serve.