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A Rich Apple Cake

Find out how to make this deliciously rich apple cake. I found this recipe in Spain and didn't think much of it until I had a taste. For some reason, the vanilla in the cake, the apple taste and apricot glaze combine very well. Don't let its simplicity fool you!

Rich apple cake

Fibers, low fat and moderate sugar content, a health guru's choice. The apple content alone is around 50% of the whole pie, giving it plenty of fibers. Enjoy!

Let's Make This
Rich Apple Cake

Batter:

  • 125 g Greek yoghurt
  • 140 g icing sugar
  • 3 eggs
  • 60 ml culinary olive oil
  • 120 g all purpose flour
  • 1 pinch of salt
  • 1 tsp baking powder
  • 2 tsp vanilla aroma

Topping:

  • 3 apples Golden
  • 50 g margarine
  • 30 g caster sugar
  • juice of 1/2 lemon
  • apricot jam
  1. Cut out a round piece of baking paper and cover the bottom of the cake mold with it. Grease the sides.
  2. Take a bowl and fill it with water. Add the juice of half a lemon to avoid apple oxidation. Peel and core the apples. Cut them in 4 quarters and each quarter in 3 wedges. Submerge these in the lemon-water bowl. Set aside for later.
  3. Separate egg whites from yolks. Beat egg whites with a hand mixer. Add a pinch of salt and the vanilla aroma. Whip until soft peaks form. Add powder sugar in portions and keep mixing until you have a firm meringue.
  4. Add the Greek yogurt, olive oil and egg yolks in the meringue. Combine using a spatula.
  5. Once homogeneous, add the flour and baking powder with a sieve. 
  6. Drain the apple wedges well. 
  7. Melt the margarine in a large frying pan. Add the sugar to dissolve and bake the apple wedges for 10 minutes.
  8. Preheat oven at 170°C (convection).
  9. Lay the baked apple wedges on the bottom of the cake mold. Spread evenly.
  10. Pour in the batter. Turn-shake the mold some so that the batter sets between the apple wedges.
  11. Bake for about 35 minutes. Use a skewer to see if it's done. Add another 5 minutes if necessary.
  12. Leave to rest for 15 minutes. Cover mold with a flat plate and turn the rich apple cake upside down.
  13. Make a paste with the apricot jam and some water. With a pastry brush, spread this paste on the apple cake while warm. Leave to cool.


TIPS:

  • All ingredients at room temperature
  • Do not use virgin or extra virgin olive oil
  • Use skewer to see if batter is done
  • Always use baking paper
  • Apples with some tartness work well too
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Tools used: Hand mixer, silicone spatula, pastry brush, sieve.

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