I love using olive oil in my baking, mainly since we harvest our own olives every year, and I always have a lot of top quality oil at my fingertips at all times. It is said that olive oil best as soon as it is pressed, and that the quality slowly begins to diminish from that point. Most experts tell you that olive oil is best enjoyed within a year of being harvested. Still, our oil is delicious even the second year, although the flavor is much softer with a buttery lightness that works great in cakes and other sweets. If you are buying olive oil to bake with, choose a lighter flavored oil, not one with a peppery sharpness that is often found in new oils. Rich in antioxidants, vitamin K, and vitamin E, olive oil boasts a good nutritional profile, and is considered a heart, healthy fat.
The type of cakes I usually bake are rustic ones flavored with different fruits and nuts, and I am especially fond of baking with apples. You can probably tell that in the fact that I have over a dozen different apple cake recipes posted here on my blog! There are a variety of apples that work well in baking, including Granny Smith, Jonathon, Cortland, Braeburn, or Honey Crisp that are readily available in most grocery stores. To serve my cake, I topped each slice with a dollop of whipped mascarpone cheese, but it would also be delicious served with a scoop of vanilla bean gelato. This is a very moist cake, so it is best stored wrapped in the refrigerator where it will keep for up to five days.
Deborah Mele 2020
- 1 1/2 Cups Sugar
- 4 Large Eggs At Room Temperature
- 2 Large Egg Yolks At Room Temperature
- 1 Teaspoon Vanilla Extract
- 1 Cup Extra Virgin Olive Oil
- 1/2 Teaspoon Salt
- 1 1/2 Tablespoon Ground Cinnamon
- 2 1/2 Cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 5 Large Apples, Peeled & Chopped Into 3/4-Inch Pieces
- 1/4 Cup Powdered Sugar
- 1 (8 Ounce) Container Mascarpone Cheese At Room Temperature
- 1 Cup Heavy Cream
- 3 Tablespoons Powdered Sugar
- 1/2 Teaspoon Ground Cinnamon
- Preheat oven to 350 degrees F. and spray a bundt pan with baking spray.
- In one bowl, beat the eggs, egg yolks, and sugar with an electric hand mixer on medium speed until light and fluffy, about 3 minutes.
- Add the vanilla, and blend.
- Pour the olive oil in slowly, beating with hand mixer while pouring until well mixed.
- In another bowl, stir together the salt, cinnamon, flour, and baking powder.
- Pour the dry ingredients into the wet, stirring with a wooden spoon just until mixed with no visible flour visible.
- Stir in the apples.
- Spoon the batter into the prepared bundt pan, and bake for about 50 minutes, or until a cake tester inserted into the center of the cake comes out cleanly.
- Cool for 20 minutes, then run a knife around the edges of the cake and invert onto a cake platter.
- Once completed cooled, dust with powdered sugar.
- While cake is cooling, beat together the heavy cream, powdered sugar, and mascarpone cheese until light and fluffy.
- Serve a slice of cake with a dollop of mascarpone mixture and a sprinkling cinnamon on top.
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