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Olive Oil and Apple Cider Cake
8 apples, peeled, cored and quartered
1 cup apple cider
1 cup extra virgin olive oil
3 cups flour
1 1/2 teaspoons baking powder
5 eggs
1 1/2 cups sugar
1 cup heavy cream, whipped
Place apples and 1/2 cup cider in saucepan. Cover and bring to a boil. Lower heat and simmer for 10 minues. Mash the apples with a fork.
Preheat the oven to 325F. Brush a bundt pan with a bit of the olive oil. Dust with flour and tap out any excess.
Combine flour and baking powder in a bowl. Stir together the remaining cider and 1/2 cup of the applesauce.
In a large bowl, whip eggs with sugar until tripled in volume, about 8 minutes. Fold in half of the dry ingredients until just combined. Fold in half of the cider-applesauce mixture. Gently fold in the olive oil. Alternate adding the remaining dry ingredients and the cider mxiture. Pour the batter into prepared pan, and bake for 1 hour 10 minutes, or until a toothpick tests clean.
Cool completely. Serve with applesauce and whipped cream.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
