After one week…

The apple olive oil cake of Ottolenghi can easily become one of my favorites.

Spread some butter in a springform of 23 cm. Cover with baking paper.

Put 100 grams of raisins in 200 ml of water. Allow to simmer until almost all liquid has gone.

Seaf 350grams of self raising flour. Add 1/2 of a teaspoon of cinnamon powder, 1 1/2 teaspoon of baking powder, a pinch of salt, 1/2 of a teaspoon of vanilla powder.

Remove the skin and seeds of 900 grams of apples. Chop in cubes.

Mix 200 grams of sugar with 150 ml of extra virgin olive oil ( not too spicy), 2 eggs and the zeste of 1 lemon until you obtain a smooth mixture. Add the apple and the raisins with the remaining

liquid.

Mix with the flour.

Batter 2 egg whites foamy. Mix carefully with the dough.

Spread the mixture in the springform and flatten the surface.

Bake for 55 mins in a preheated oven at 160°. Check the inside. Cool down before removing from the cake form.

A recipe for at least 12 beautiful pieces which you can easily spread over 1 week ( so no problem if you make this cake for 2p). The flavor is even better after a few days.

Thanks again, Yotam Ottolenghi.


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