Naturally delicious real food.

Mediterranean apple cake

Last year was such a disappointing year for fruit, our apple trees produced just two crates of apples when usually we manage to fill about fifteen and then enjoy apples throughout the winter and early spring. For this recipe I managed to hunt around in the garage and salvage the last four rather sad apples from their newspaper wrappings. Let’s hope this summer is not quite so wet and the trees end up ladened with lots of lovely juicy fruit.

I am a big fan of using oil rather than butter in cakes as generally the results are lighter, moister and of course have a lower saturated fat content. The olive oil here should be light, late harvested and fruity to add a subtle mediterranean flavour to this moreish cake.

It is easy to forget that when we add spices to recipes that as well as flavour spices can add other wonderful positives to dishes. Cinnamon has been used in therapies for years, widely believed to improve brain function. Really can’t argue with that one. One teaspoon of ground cinnamon has as much antioxidant power as one cup of pomegranate juice or half a cup of blueberries. So not just for Christmas then!

To read more about cooking with spices look at Spice Trip by Stevie Parle and Emma Grazette – delicious recipes using cinnamon, nutmeg and cumin.

Just had to share this shot of Sizewell beach taken today 19th Feb – amazing day!

Mediterranean apple cake

Serves 8

  • 4 medium sized bramley apples, peeled and cored and cut into small .5cm cubes
  • 100g sultanas (pre soak in 4 tbs of warm water)
  • 150ml fruity olive oil
  • 200g caster sugar
  • 2 large eggs
  • 350g plain flour
  • 2 tsp cinnamon
  • 1.5 teaspoon bicarbonate of soda
  • 1 teaspoon cream of tartar
  • grated zest and juice of one lemon
  • pinch of salt

Line the base of a 20cm cake tin with silicon or greaseproof paper and wipe sides with a little  olive oil, then dust with a little plain flour.

Oven 180 ºc

Beat the oil and sugar together with an electric mixer, add the eggs one at a time and beat until the mixture looks like mayonnaise.

Sieve  flour, cinnamon, bicarb, cream of tartar and a pinch of salt into a clean bowl.

Gradually add  this dry mix to the oil and sugar, folding in with a metal spoon.

Then mix in apple and lemon juice and zest.

Drain the sultanas and add.

Pour the cake mixture into the tin.

Bake for approx. 1 hour 25 mins until an inserted skewer comes out clean.

Leave cake in tin to cool

Serve as is or with a lovely dollop of greek yoghurt or crème fraiche

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4 comments on “Mediterranean apple cake


06 Mar 2013

Just made this and mine even looks like yours!



06 Mar 2013

Thanks for the photo – it looks wonderful hope it tastes great too!



12 Mar 2013

Beautiful cake, and very easy to make!



15 Apr 2013

The cake was delicious! Not keen on sultanas so substituted with dried apricots which worked really well.


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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.