A bit of a moveable feast this cake – a very stiff batter made with olive oil holds together tons of fresh and alcohol soaked dried fruits and nuts. It’s a rustic, crumbly, friendly kinda cake, so no elegant serving needed. I imagine chunks of this wrapped in foil being devoured as just rewards after climbing a local hill – picnic food at its best. But, in my house, it’s just as often eaten (ok, only eaten) at tea time, and my dad requested it as his birthday cake this year, so it really covers all the bases. Thanks to Nigella and Anna del Conte.
100g raisins or sultanas or dried apricots…
75ml rum, calvados, marsala…
150ml olive oil or walnut oil
200g caster sugar
2 large eggs
350g plain flour
1 tsp cinnamon
1.5 tsp bicarb
1/2 cream of tartar
1/2 tsp salt
450g cubed fresh apple or pear…
zest 1 lemon
100g walnuts or pecans…
Heat the dried fruit and alcohol in a pan until it begins to boil, then leave to infuse while you get on with the rest of the cake. Preheat the oven to 180 degrees C and butter and flour a 20cm round cake tin.
Beat oil and sugar together, and add the eggs one at a time. The dry ingredients go in next, followed by the fresh and drained dry fruits, lemon zest and nuts. Spoon the batter into the tin and cooki for at least 1 hour – I find it normal takes at least 15 minutes longer. Leave to cool in the tin on a wire rack.
1 Comment
April 13, 2009 at 8:56 pm
As the author of The Healing Powers of Olive Oil and The Healing Powers of Vinegar, gotta love this recipe! It’s the ingredients from the Mediterranean diet–super to keep you heart healthy, lean, and living a longer, happier life! So lucky to have lived in Tuscany. (I only write about it. So far. Will go one day.)