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

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

  • dogo on May 05, 2025

    Nice apple cake, baking time too long. Wished I had read the posts before baking. However, infusing the cake with syrup and cutting down the sugar in the icing restored the moistness and saved the cake. Nice cake, but nothing special.

  • DKennedy on December 04, 2023

    Served this at our London int'l supper club. Made as directed, it was a lot of work and dirtied a lot of bowls. Adding the apples and raisins into the wet ingredients before adding the dry seemed like an odd choice. The cake easily pulled away from the spring form pan and easily cut in half. Both the cake and frosting were able to be made ahead and refrigerated before assembling. The maple icing was the best part.

  • StephEpices on December 16, 2019

    This was a great recipe but the cooking time was way off. It says to cook at 170 for 1.5 hours but at 1 hour mine was already overcooked and a bit dry. The maple icing is really worth it and I'll try it again but start checking at 35 minutes for doneness. I guess I should have read everyone's comments before making it!

  • 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 creme fraiche 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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