Apple and olive oil breakfast cake from Taverna: Recipes from a Cypriot Kitchen (page 41) by Georgina Hayden

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Notes about this recipe

  • Eat Your Books

    Can substitute orange juice for apple juice.

  • Babycarrot on April 13, 2023

    Had some issues with sinking in the middle as you may be able to tell from photo. The cake itself was delicious but the bake time was off. Had to take it out early as it was browning but was still raw in the middle. Had some issues with the bake time. Probably wouldn't make again but not a total fail.

  • Futuregirl23 on November 28, 2022

    This is a fantastic cake! Moist and delicious, I know it’s one I’ll make again and again. Although the spices are only in the apple, rather than through the whole cake, they really come through. Beautiful.

  • TrishaCP on August 20, 2021

    This cake is fantastic. It came out fluffy and moist and light and rose really well. No problems with getting the cake cooked through in the 60 minutes specified. (I went for 350F when I converted from Celsius.) My apples did sink to the bottom, but that is likely user error since I forgot to sprinkle any on top as specified in the recipe. (Sigh.) The author said on her Instagram account that you can decrease the sugar in this by 100g with no problems, so I did and it's still plenty sweet from the orange juice (subbed for apple juice) and the apples.

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