TORTA DI MELE ALL’ ITALIANA
My Italian apple cake is an adaptation of two recipes by my favourite food writers, Nigella Lawson and Anna del Conte. It is utterly delicious and I really recommend a slice of it for breakfast, Italian style J! The texture is gorgeously soft as extra virgin olive oil is used instead of butter…
200g sugar; 150ml extra virgin olive oil; 2 big eggs; 350 flour preferably Italian 00; 1 teaspoon of cinnamon, 1 and a half teaspoons of bicarbonate of soda; ½ a teaspoon of salt; 100g sultanas ; 75ml of water; the grated zest of one lemon; 450g of peeled and diced apples.
Preheat the oven 180 degrees or gas mark 4. Grease with butter and flour a cake tin. Put the sultanas in a pan with 75 ml of water and bring to the boil. Set them aside. In a bowl mix olive oil and sugar using an electric mixer. Add the two eggs and keep mixing until the mixture looks like some sort of mayonnaise sauce. Add the flour a bit at a time and keep mixing slowly. Add cinnamon, bicarbonate and salt and use a wooden spoon to fold in also sultanas, lemon zest and apples. Pour the mixture in the cake tin and bake for one hour.