Olive Oil Apple Cake

Olive Oil Apple Cake

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Credit: Angela Ranalli, Pastry Chef, Le Virtù, Philadelphia
The National Culinary Review, September 2012


4 apples, peeled, sliced (about ¼-inch thick)
862 grams granulated sugar, divided
2 T. + 13 grams cinnamon
4 eggs
8 grams vanilla extract
701 grams flour, divided
9 grams baking powder
1¾ t. salt, divided
220 grams extra virgin olive oil
143 grams orange juice
½ lb. unsalted butter, cubed, room temperature


1. Preheat oven to 350ºF. In medium bowl, toss apple slices in 64 grams sugar and 2 T. cinnamon until well coated. Set aside.

2. In large mixing bowl or electric stand mixer, whisk eggs, vanilla extract and 500 grams sugar. In separate bowl, whisk 473 grams flour, baking powder and ½ t. salt. On medium speed, gradually add dry ingredients to wet ingredients. Add olive oil and orange juice (do not over-mix).

3. In medium bowl, whisk remaining sugar, flour, cinnamon and salt. Add butter in small amounts. Crumble by hand until mixture is sandy. Spread crumb onto baking sheet; put in freezer until ready to use.

4. Lightly grease sheet of parchment paper with olive oil; place in 6x10-inch pan. Pour half batter into pan; place apple slices evenly on top. Cover with remaining batter. Bake for 30 minutes. Sprinkle frozen crumble on top of cake; bake 50-60 minutes. Cool completely before cutting.

Note: For the caramelized fruit version, decrease the amount of sugar in the batter from 500 grams to 400 grams. For the topping, rinse and pit 12 peaches. Cut each into six segments, skin on. Put in hotel pan; toss in ¼ cup dark brown sugar. If a wood-fired oven is not available, roast in a convection oven at 350ºF for about 20 minutes, until cooked through.


Bread/Pastry, Dessert, The National Culinary Review

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