Apple and olive oil cake with maple frosting from Sweet (page 132) by Yotam Ottolenghi and Helen Goh

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

dawn_35wd2u on May 06, 2026

I have made this many times. It always gets big compliments. Divine, especially the icing which could also be used on a carrot cake or anything else you fancy.
nomeshk on January 20, 2026

Icing perfectly balanced to contrast with tart Bramleys. I chose to split the batter across two 8 inch / 20 cm cake tins, as I don't own a springform that size - this worked fine.
FJT on September 23, 2024

I didn’t have any Bramley apples on hand, so made this with some Red Windsors. Possibly didn’t add enough apples as the cake was a little dry, however the flavour was great and I may give it another go when I have the right apples. Made with a gluten free flour blend which may also have affected to moisture levels.. My husband says I’ve made better apple cake recipes, so I may have to look back and see what he’s remembering!
DePollepel on June 19, 2021

my go-to cake for something easy to make, bring along and then top with the glazing. lots of raving critics
SpatulaClark on March 14, 2020

Keeps beautifully moist, so the large quantity isn't a problem, and the un-iced cake freezes very well. Divided batter between a 23cm round and mini cake tin. Used Granny Smith apples, and the chunks added interest to the cake. Replaced water with orange juice, which took it up another level! Sweet enough by itself, but the icing is worth it for those with a sweet tooth - though I think the maple overrides some of the more subtle apple flavour. Followed recipe for baking time and had no problems. This might be the most sophisticated apple cake I've encountered.
sosayi on October 09, 2018

This seems to essentially be a scaled-up, larger version of the same cake from Ottolenghi: The Cookbook. Delicious fall celebration cake. Echoing comments from that earlier recipe, the bake time still seems long (and, yes, I have the adjusted, newer version of Sweet). I needed only 75 minutes to bake, not 90.