I am often told that Italian recipes are long and difficult. But complicated recipes are mostly for special occasions. Perhaps these are the recipes that people abroad know best, but they are not the norm. Day to day, most Italians eat simple dishes that are quick and easy to prepare. This cake is a good example, and it is only one of many simple homemade cake recipes.

Apple Cake with Olive Oil is a quick and easy recipe, with just the right amount of moisture. Perfect for any season, it is especially satisfying in autumn and winter. Once you have measured the ingredients and cut the apples, you will only need a bowl, a whisk, and a spatula – start to finish, the batter takes 15 minutes or less. If you have a stand mixer, it will be even faster.

Prep time: 20 minutes. Baking time: 55 minutes.

This recipe is designed for an 8-inch cake pan*

Ingredients

• Eggs: 2
• Brown sugar: ½ cup (3.5 oz) + 1 tbsp extra for decorating
• Milk: ¼ cup (2 oz)
• Olive oil: 3 ½ tbsp (1.7 oz)
• All-purpose flour: 1 ¼ cups (5.3 oz) + 1 tbsp for dusting the pan
• Fine salt: a pinch
• Cinnamon: ½ tsp
• Organic lemon: 1
• Baking powder: ½ tbsp
• Apples: 3
• Sliced almonds: 2 tbsp
• Butter: 1 tsp for greasing the pan

Instructions

1. Grease a baking pan with butter and lightly dust it with flour (alternatively, you can line the baking pan with parchment paper).
2. Measure all ingredients. Wash the lemon, grate the zest into the olive oil, and set the juice aside for the next step.

3. Peel the apples. Dice one apple into small cubes. Cut the other two in half and make thin slices without cutting all the way through, similar to Hasselback potatoes. Squeeze the lemon juice over the apples to prevent browning.

4. If using a stand mixer, place the eggs and brown sugar in the mixing bowl and beat until the sugar is dissolved.  Otherwise whisk by hand.

5. Add the milk, olive oil, and cinnamon to the egg mixture, and mix well.

6. Add the flour, salt, and baking powder, and continue mixing until smooth.

7. Gently fold in the diced apple with a spatula.

8. Preheat the oven to 360°F.

9. Pour the batter into the prepared baking pan and smooth the surface. Place the sliced apples on top, pressing them slightly into the batter. Sprinkle with sliced almonds and the extra tbsp of brown sugar.

10. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

11. Remove the cake from the oven, let cool 10 minutes, then gently run a rounded-tip knife around the cake between the cake and the pan, to ensure the cake is well detached from the pan. Remove the cake from the pan and serve.

Tips

The cake can be kept covered at room temperature for up to 4 days. In summer, it is best stored in the refrigerator.

Given the small amount of ingredients this recipe yields a small cake, perfect for serving 6 to 7 people. If you’re planning to bake a larger cake, I recommend doubling the ingredients, using a bigger cake pan, and increasing the baking time accordingly.