The cake is so intensely appley and so moist – because of the olive oil – that it needs to be ... flavoured whipped cream ...

Quick and easy to assemble, this oil-based Italian apple cake is great for any time of day, and it is lighter in calories and monounsaturated fats than a butter-based cake.

Gradually beat in the olive oil until creamy, about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches ...

Olive Oil gives not only gives this fruit cake an incredible tenderness and moistness (no more dry horrid fruit cake!) but it also lends a gorgeous fruity herbaceous flavour that lifts a “plain ...

That trusty bottle of extra-virgin olive oil in your pantry can do much more than whip up a flavorful dressing or marinade. In fact, you should use it for your next homemade cake. The reason?

Baking time will vary depending on how much olive oil is in the batter. Start checking at 50 minutes and continue every 5-10 minutes, until the cake’s center springs back when you press it with ...

The addition of grated apple makes the sponge moist and ... Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an electric hand whisk, beat the egg whites with ...

This apple cake is dense and sweet, with a little tartness from the apple sauce, while the olive oil icing makes it moist and fragrant. The cake is vegan and it can also be gluten-free – but ...