First up, this is one of those recipes that didn’t do too well. I was intrigued by Nigella’s recipe of a cake that used olive oil and I thought it’d be a healthy alternative to a butter cake. Plus, with apple and cherries (I substituted those for the original raisins), what could go wrong?
Nobody except me seemed to like it. DC said the olive oil smell made him think of chicken rice. Don’t ask me how that man thinks, but in my world, chicken rice isn’t made with olive oil. My mum asked whether it was supposed to be bread or cake. I guess they thought it a tad dry. I wonder what’s wrong with my taste buds because I found it moist enough, and not too horribly sweet. I liked how the apple and cherry brought in bits of texture and flavour to the cake and thought it was a nice homespun type of thing to eat for breakfast.
All the same, if you’re game for something controversial, or have run out of butter and there’s nothing except olive oil and apples in the kitchen, then please try this recipe and let me know if you got any better reviews!
100g dried cherries (I just used an entire 120g pack, go ahead to substitute with raisins)
150ml olive oil
350g plain flour
1 tsp cinnamon
1½ tsp bicarbonate of soda
½ tsp cream of tartar
½ tsp salt
4 apples (smallish), peeled, cored and coarsely chopped
- Butter and flour a 20 cm springform cake tin.
- Heat cherries with rum in a saucepan, bring a boil and then take off the heat, allowing the rum to soak into the cherries. Alternatively, soak the cherries in rum the night before.
- Preheat the oven to 180ºC.
- Using the whisk attachment of a cake mixer, beat the oil and sugar together briefly, then add in the eggs one by one. Beat for a few minutes till well incorporated.
- While the mixture is beating, measure out the dry ingredients and sift them together. Fold into the egg mixture. The batter will end up quite stiff.
- Then drain the cherries and mix with apples (this is to make sure that the apples and cherries are well dispersed in the batter), then stir it into the cake batter. Give it a few good stirs to spread out the fruit evenly, then dollop the batter into the springform tin.
- Bake till a cake tester comes out fairly clean, i.e. no wet batter and only bits of crumb, about 1 hour.
- Let the cake stand in the tin for about 10 minutes, then turn out and leave to cool. Slice and let plenty of people try, I’d like some comments please!