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RECIPE: Apple, Triple Ginger, and Olive Oil Cake
- Yield: Makes 9-inch cake 1x
Description
This ginger-forward apple cake is snackable, portable, and features a tender crumb thanks to the addition of almond flour, olive oil, and yogurt. The tart apples get baked atop the cake rather than being mixed into the batter, allowing them to cook, soften, and caramelize without turning mushy (as apples baked in cakes tend to do). This is lovely served as is, or with a dollop of yogurt.
Ingredients
Units
Scale
- 7 Tbsps olive oil, divided, plus more for greasing the pan
- 1 1/4 cups all-purpose flour
- 3/4 cup super-fine almond flour, sifted
- 3/4 cup granulated sugar
- 1 Tbsp freshly grated ginger
- 1 Tbsp chopped crystalized ginger
- 1 1/2 tsps baking powder
- 1/4 tsp baking soda
- 3/4 tsp fine sea salt, divided
- 2 large eggs, lightly beaten, at room temperature
- 1/2 cup plain whole milk Greek yogurt
- 1/2 cup whole milk, at room temperature
- 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick wedges
- 1/3 cup turbinado sugar
- 1/2 tsp ground ginger
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350°F. Line the base of a 9-inch round springform pan with parchment paper and brush the bottom and sides of the pan with olive oil. Have a standard-sized baking sheet ready.
- In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, grated ginger, crystalized ginger, baking powder, baking soda, and 1/2 teaspoon salt until combined.
- Add 6 tablespoons olive oil, eggs, yogurt, and milk to the dry ingredients, and stir to combine until a smooth batter forms. Pour the batter into the prepared springform pan. Use an off-set spatula to even out the batter.
- In a medium bowl, toss the apples with the remaining 1 tablespoon of olive oil, turbinado sugar, ground ginger, and 1/4 teaspoon salt. Spoon the apples on top of the batter.
- Place the cake pan on top of the baking sheet (to prevent any drips from leaking out during baking) and bake until the apples are lightly browned in parts and a skewer inserted into the middle of the cake comes out clean, about 70 minutes to 75 minutes.
- Transfer the cake in the springform pan to a cooling rack to cool to room temperature before dusting it with confectioners’ sugar and releasing it from the springform pan to a serving platter.
Sustainable Servings
If you’re headed to someone’s home for a football game or the holidays, thrift a serving platter to carry what you make instead of grabbing disposable ones. They are festive, double as a thoughtful gift, and give old things new life.
