As soon as the first new apples come onto the farm stands in August I have to admit that I start thinking about cooling nights, falling leaves and baking this moist, easy cake. Forget pumpkin spice, to me the flavors of this subtle, nutty cake are the epitome of fall. If you like your apples sweet, go with Gala or Golden Delicious but if like me you prefer a tart apple, bake it with Braeburn or Ruby Frost. It’s all good.
AuthorAnn Ogden GaffneyTo make the cake gluten-free, sub 1 for 1 GF flour for AP flour.
Pre heat oven to 350F
Line a 9” tin with parchment paper
In a food processor grind the walnuts with 2 tablespoons of the sugar. The sugar will help the nuts from getting too sticky and pasty. Set aside.
Beat the egg whites with the cream of tartar until standing in stiff peaks. Set aside.
In a large mixing bowl put the remaining sugar, egg yolks and whole egg, maple syrup and vanilla essence. Beat together until light and creamy. Drizzle in the olive oil, beating as you go until the mixture thickens.
Sift in the flour, the baking powder and all but 3 tablespoons of the walnuts. Fold to mix with a spatula.
Using a spatula, fold in the beaten egg whites, using a first spoonful to break the batter up. When incorporated, fold in 2/3 of the apple slices.
Pour the batter into the prepared cake tin. Arrange the remaining apple slices on top, and sprinkle with the remaining walnuts. Bake for 55-60 minutes or until golden on top and a toothpick comes out clean. Cool in the tin on a rack. The cake will deflate a little as it cools. When cool, lift from the mould, and peel off the parchment paper. Dust the top with icing sugar. Serve.
To make the cake gluten free, sub 1 for 1 GF flour for AP flour.
You can also sub sunflower seed oil or molten butter for the olive oil.
Ingredients
Directions
Pre heat oven to 350F
Line a 9” tin with parchment paper
In a food processor grind the walnuts with 2 tablespoons of the sugar. The sugar will help the nuts from getting too sticky and pasty. Set aside.
Beat the egg whites with the cream of tartar until standing in stiff peaks. Set aside.
In a large mixing bowl put the remaining sugar, egg yolks and whole egg, maple syrup and vanilla essence. Beat together until light and creamy. Drizzle in the olive oil, beating as you go until the mixture thickens.
Sift in the flour, the baking powder and all but 3 tablespoons of the walnuts. Fold to mix with a spatula.
Using a spatula, fold in the beaten egg whites, using a first spoonful to break the batter up. When incorporated, fold in 2/3 of the apple slices.
Pour the batter into the prepared cake tin. Arrange the remaining apple slices on top, and sprinkle with the remaining walnuts. Bake for 55-60 minutes or until golden on top and a toothpick comes out clean. Cool in the tin on a rack. The cake will deflate a little as it cools. When cool, lift from the mould, and peel off the parchment paper. Dust the top with icing sugar. Serve.
To make the cake gluten free, sub 1 for 1 GF flour for AP flour.
You can also sub sunflower seed oil or molten butter for the olive oil.
