ROSEMARY, APPLE, NUT AND OLIVE OIL CAKE

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INGREDIENTS

Apples, peeled and thinly sliced 250 g
Olive oil 15 g
Verjuice 250 g
Rosemary, fresh, chopped 4 g
Chopped pecan nuts(optional) 50 g
Eggs, separated 3 units
Castor sugar 125 g
Cake flour 60 g
Baking powder 2 g
Olive oil 60 g
Poaching liquid, cooled down 60 g

METHOD

  1. Preheat the oven to 180°C.
  2. Stew the apple slices in the olive oil, Verjuice and rosemary.
  3. Beat the egg yolks with half of the castor sugar until pale and light.
  4. Beat the egg whites with the remaining castor sugar to form soft peaks.
  5. Sift in flour and baking powder to the yolk mixture.
  6. Add the 1⁄4 cup of olive oil and a quarter cup of poaching liquid.
  7. Fold the egg whites into the flour mixture slowly.
  8. Place the apples in a greased oven dish.
  9. Pour the cake mixture over the apples.
  10. Bake in the preheated oven for 20 to 25 minutes.
  11. Dust with castor sugar and serve.

YIELD 1 CAKE
PREPARATION TIME 30 MINUTES
TOTAL TIME 50-55 MINUTES

HISTORY OF MY DISH

I found a bottle of Verjuice in my pantry while rummaging around during the pandemic lockdown. I had never heard of Verjuice but have since learned (thanks to Google and
Woolworths!) that it is an unfermented juice made from unripe fruit, primarily grapes. It is a versatile replacement for wine or vinegar. It has a sour-sweet taste that Australian chef, Maggie Beer, has made famous. It is a wonderful addition to this cake and balances the sweetness of the apples and the sugar in the recipe.

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