Fruit, nut and olive oil cake

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.

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5 Comments

Filed under Cakes, fruit, Recipe

5 responses to “Fruit, nut and olive oil cake

  1. 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.)

  2. You have been awarded The Versatile Blogger Award on my site, Kincavel Krosses. Please come and collect it. :)

    http://kincavelkrosses.wordpress.com/2010/07/23/first-blog-award-the-versatile-bogger-award/

  3. This sounds wonderful – going to try it out this weekend. I’m guessing you’d need to cook it in a solid base cake tin? Does it lift out quite easily?

    • akismet-da848c991c5d0c9041a6ed6e5361b30b

      Do try it, it’s one of those cakes that you have for tea, then go back for more at breakfast, then dinner..! It will lift out easily and shouldn’t fall apart at all. If you don’t have a springform, line the bottom of your pan and just run a knife around the edge when it’s cooled for ten minutes or so. Invert onto a smaller plate, then right side up on to your serving plate.

      By the way, if you like this sort of recipe, I have a new kitchen blog, Rum & Reason, which is far more well cared for than this one!

      Sent from my iPad

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