This apple cake with olive oil has it's origins in the coastal region of Liguria, Italy. A simple and delicious olive oil cake recipe with sweet chunks of fresh apples and plump raisins with hints of cinnamon. Perfectly moist and dense with just enough crumble! People of the Mediterranean, at least the part I grew up in, love their tea time.
This excellent recipe was published in the Melbourne Age in the lead up to Christmas 2002. Maggie Beer is a very well respected cook here in Australia. It is a lovely, moist, rich, fruit cake and everyone who tasted it loved it.
Pour cake mixture over apples and bake for 20-25 minutes. It rises a little like a souffle and falls back down again. Dust with a little icing sugar and serve directly from the baking dish with some Jersey cream or a similar rich, thick cream.