Olive this cake!
What possibly could scream seasonal more than a moist cake made with local apples fresh off the tree, walnuts and some fruity Tasmanian Olive oil? That's right - NOTHING! I saw this recipe on Insta the other day, and despite usually being a very remedial baker, had to make it as I had a bowl of apples and some freshly shelled walnuts and it was my calling. Nuff said.
I take zero credit for this simple, beautiful recipe, all of that can go to the divine Ms Fresh Field Grove herself, who is the originator and from whence I reproduce it with only a couple of Polly tweaks. I was in cakey heaven when this came out of the oven and you will be too. Their olive oil is divine and you should get yourself some, and follow her on Insta @freshfieldgrove like I do so you don't miss any other recipes.
Square cake pan 20cm
- 1/2 cup (125ml) Fresh Field Grove Extra Virgin Olive Oil
- 1 cup (220g) raw brown suga
- 1 cup unsweetened applesauce or stewed apples
- 2 cups (250g) self-raising flour
- 1 teaspoon ground / grated nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts
- 1/2 tsp pink flake salt
Let's DO This!
Preheat oven to 180 degrees C.
Grease and flour a 20cm square cake tin.
Mix olive oil with sugar and applesauce, then beat well.
Stir in flour and nutmeg, cinnamon, salt and cloves.
Add nuts and mix through.
Pour the batter into the prepared cake tin
Bake in the preheated oven for 40 minutes or until done.
I served this directly into my mouth with lashings of vegan cultured butter, and yelled out OMG a lot.