RECIPE
Apple & olive oil cake
Nadiya Hussain
SERVES 4
• 180ml extra-virgin olive oil , plus extra for greasing
• 220g caster sugar
• 2 tsp baking powder
• 180g chunky apple sauce
• 200g ground almonds , sifted
• 200g gluten-free plain flour , sifted
FOR THE SYRUP
• 250ml apple juice
• 100g caster sugar
• 1 tsp mixed spice
FOR THE ICING
• 80ml extra-virgin olive oil
• 80g icing sugar , sifted
1 . Grease and line a 20cm deep cake tin with baking parchment . Heat the oven to 200C / 180C fan / gas 6 . 2 . Pour the oil and sugar into a bowl and whisk for 2 mins until the mixture is combined and pale . Put the baking powder and apple sauce into a smaller bowl and mix together . Add to the oil / sugar mix and whizz together until well combined . 3 . Now add the ground almonds and flour , then fold through until everything is well combined . You should have a dense , grainy batter . Spoon into the lined cake tin , smooth with the back of a spoon and bake for 30 mins . 4 . Make the syrup by putting the apple juice and sugar into a pan . Bring to the boil then reduce the heat and simmer for 10 mins until reduced by half . Take off the heat , add the mixed spice and stir through .
5 . After 30 mins , reduce the oven temperature to 180C / 160C fan / gas 4 and pop a sheet of foil on top of the cake tin to stop the top from browning too much . Bake for another 25 mins . 6 . As soon as the cake comes out of the oven , poke holes into it and pour the syrup mixture all over . Leave to cool completely in the tin . 7 . Meanwhile , make the icing by putting the oil and icing sugar in a jug and blitz with a hand blender until thick and well combined . 8 . As soon as the cake is cool , remove it from the tin and ice the top . This cake will keep in the fridge for four days .
This recipe is from Nadiya ’ s Fast Flavours ( Michael Joseph £ 22 ), photos by Chris Terry .
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