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Apple and olive oil cake with maple icing from Ottolenghi: The Cookbook (page 193) by Yotam Ottolenghi and Sami Tamimi

  • ground cinnamon
  • maple syrup
  • muscovado sugar
  • vanilla beans
  • sultanas
  • apples
  • cream cheese
  • store-cupboard ingredients

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Notes about this recipe

  • lilham on September 24, 2017

    I made this with 2x20cm sandwich tins instead of a 20cm cake tin. The cakes were done after 25min in the oven. Thanks to the comments on the timing otherwise I would have an overdone dry cake. As it is after 25min, the cakes were very moist. I also made only 2/3 of the icing and that's just enough. I am making this again next weekend!

  • KarinaFrancis on September 15, 2013

    The cake was lovely but not a raging success. Reading through the previous note maybe I overcooked it to as it was a little dry. I didn't have time to make the icing so mixed some maple syrup through cream freshe which gave it the needed moisture.

  • Astrid5555 on December 30, 2012

    My cake was done after 45 minutes instead of 1 1/2 hours. The unbaked batter had a very strong olive oil taste, but the finished cake was absolutely delicious!

  • Jane on June 01, 2011

    We liked this but didn't love it. It seemed rather dry, despite all the olive oil, but I may have overcooked it a bit, though I took it out the oven a couple of minutes early. If I make it again I think I'd start checking after 70 minutes as a cake baking for 90 minutes presumably has quite a bit of variation for different ovens. The maple icing was delicious though I wasn't at home so didn't have my stand mixer so had to mix it by hand, which meant it wasn't as smooth as I think it would have been with the paddle attachment.

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