Lemon & Apple Olive Oil Cake Recipe
This recipe is rated 4.1 out of 5.
Soy-free option
Nut-free option
Budget friendly
Freshly Picked
Kid-friendly
Baking
Comfort food
Entertaining
Lazy dinners
Desserts
There’s nothing quite like a beautifully light, fluffy and moist teacake. This lemon and apple delight from Nadia Fragnito is a sure-fire hit!
You will need
Serves 8
- 3 medium apples, such as Fuji
- 2 cups plain flour
- 1 teaspoon bicarbonate soda
- 1 cup white sugar
- 1 cup soy milk (or other plant-based milk)
- 1/2 cup olive oil (light flavoured)
- 1 teaspoon vanilla extract
- 1 lemon, zest and juice
To serve
- icing sugar to serve
- plant-based cream (optional)
Recipe: Nadia Fragnito
Directions
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Step 1
Preheat oven to 175°C
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Step 2
Grease a cake tin. I use a springform 20 x 6cm round tin.
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Step 3
Peel and core 2 of the apples and dice them into small pieces. Slice the remaining apple into thin wedges, leaving the peel on.
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Step 4
Into a large bowl, sift the flour, bicarb soda and stir through the sugar. Into another large bowl whisk together the milk, oil, vanilla, lemon juice and zest. Pour the wet into the dry ingredients, a little at a time and stir until thoroughly combined. If the mix is a little dry, add a dash more milk.
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Step 5
Fold the diced apples through the batter. Pour the cake batter into the prepared tin. Garnish the top of the cake with apple wedges.
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Step 6
Bake in a preheated oven for approximately 50–60 minutes or until a skewer comes out clean, especially checking the middle of the cake.
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Step 7
Allow to cool slightly in the tin and then transfer onto a cake rack to cool further.
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Step 8
Dust with icing sugar and serve with cream.
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Recipe: Nadia Fragnito
