Apple, Rosemary and Olive Oil Cake
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Step 1: Poach apples till cooked, retain poaching liquid for later. In a 20cm cake tin, place a circle of parchment paper so it fills the space at the bottom of the tin. Butter the sides of the tin and the parchment paper. Place poached apple slices on the parchment paper in the buttered tin, ready for batter mixture.
Step 2: Preheat oven to 180C.
Step 3: In a bowl beat, three egg yolks with half the sugar until mixture is pale. In a separate bowl whisk the three 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.
Step 4: 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.
Step 5: Bake in 180C oven for 20-25 minutes. It rises a little like a souffle and falls back again. Remove cake from the oven, and run a butter knife around the edge of the tin to release the cake. Carefully invert the cake from the tin onto a serving plate (do this while it’s still hot so it doesn’t stick). Peel away the parchment paper, fixing any apple slices that may have fallen away while inverting. Dust with icing sugar (optional), and serve.
250g apples peeled and sliced
20ml 1 tspn Extra Virgin Olive Oil
250ml 1 cup Verjuice
1 tbspn rosemary chopped