This is a special birthday cake for a special friend :) It seems like P has had the longest birthday ever! (well on my blog anyway) I made some homemade chocolate liqueur truffles and lemon meringue kisses as gifts and asked her what she wanted for a birthday cake. She loves apples (without nuts) and requested an apple crumble. However, Ottolenghi's apple and olive oil cake has been on my to bake list for a long time and I thought this is the perfect opportunity to make it. Plus I wanted a proper cake that I could frost and decorate for her birthday rather than an apple crumble!
If you haven't been to Ottolenghi, I would highly recommend it. The food is delicious and all their cakes and desserts are absolutely divine. My absolute favourite is the macadamia and caramel cheesecake. Absolute heaven :)
This cake was absolutely delicious. It was really moist and light and I love the crunch of apples. The maple syrup frosting was heavenly and I have to admit I ate all the left over frosting for breakfast and dessert the next day!
We went to a lovely restaurant to celebrate the birthday and they were kind enough to decorate the plate with writing and fruit as shown above. I bought a really fancy candle after having seen it on the caked crusader's blog. It's really amazing (and it saved me decorating the top of the cake- it's a huge candle!)
my new turntable from mum (thanks mum!)- it says 'have a nice day' although you can't really see it from this photo
amazing candle - musical candle with a sparkler on top and candles on the petals that rotate slowly. I bought it from amazon.
Happy Birthday P!
For the cake
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 teaspoon bicarbonate of soda
120ml olive oil
160g caster sugar
2 teaspoon vanilla extract
3 bramley apples, peeled, cored and chopped into 1cm pieces
grated zest of 1 lemon
2 egg whites
For the icing
100g unsalted butter
100g light muscovado sugar
85ml maple syrup
220g cream cheese
- Preheat the oven to 170C.
- Grease and line 2 sandwich tins
- Sift the flour, cinnamon, salt, baking powder and bicarbonate of soda into a bowl.
- Whisk the olive oil, vanilla and sugar in an electric mixer until smooth.
- Whisk in the eggs, on at a time and mix until well incorporated.
- Stir in the apples and lemon zest and then the flour mixture.
- Whisk the egg whites until they form stiff peaks.
- Fold egg whites gently into the batter.
- Pour the mixture into the prepared sandwich tins.
- Bake for 45 minutes or until a skewer inserted into the middle comes out clean.
- Allow the cakes to cool completely on a wire rack.
- To make the frosting, beat togethr the butter, maple syrup and sugar until light and fluffy.
- Add in the cream cheese and continue beating until it's very smooth and light.
- Spread half the icing on top of the first cake and place the second cake on top.
- Spread the remainder of the frosting on top.
- Eat left over frosting - this is the best part :)