The Chronicle

APPLE AND OLIVE OIL CAKE

From Nadiya’s Fast Flavours

- Recipe NADIYA HUSSAIN

Ingredient­s For the cake

180ml extra-virgin olive oil

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 olive oil icing

80ml extra-virgin olive oil

80g icing sugar, sifted

This cake is dense and sweet, with tartness and an unexpected bite from the apple sauce, while the olive oil makes it moist and fragrant. The cake is not only vegan, it’s also gluten free – but most of all, it’s delicious.

Method

Start by lining and greasing a 20cm deep cake tin and preheating the oven to 200C/180C fan forced.

Pour the oil and sugar into a bowl and whisk together for 2 minutes, till 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 till well combined.

Now add the ground almonds and plain flour, then fold through till 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 minutes. Meanwhile, make the syrup by putting the apple juice and sugar into a pan. Bring to the boil and then leave to simmer for 10 minutes, till reduced by half. Take off the heat, add the mixed spice and stir through.

For the cake, after 30 minutes, reduce the oven temperatur­e to 180C/160C fan forced and pop a sheet of foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes. 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.

Meanwhile, make the icing by putting the oil and icing sugar in a jug and blitzing until thick and well combined (or blend with a stick blender).

As soon as the cake is cooled, remove it from the tin, add the icing right on top and it’s ready to eat. This will keep in the fridge for 4 days.

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 ?? ?? This is an extract from Nadiya’s Fast Flavours by Nadiya Hussain: Penguin Random House, $50
This is an extract from Nadiya’s Fast Flavours by Nadiya Hussain: Penguin Random House, $50

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