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Olive Oil Apple Cake

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Recipe By Chef Angela Ranalli

At Le Virtù, Pastry Chef Angela Ranalli adds a crumb topping and serves it with flavored mascarpone. She says for a healthier version that works well for a breakfast, treat skip the topping and serve with a little yogurt on the side.


  • 4 apples, peeled and sliced (about ¼ inch thick)
  • 64 grams granulated sugar (¼ cup)
  • 2 tablespoons cinnamon

For the Cake Batter:

  • 4 eggs
  • 8 grams vanilla extract (1½ teaspoons)
  • 500 grams granulated sugar (2 cups)
  • 473 grams flour (2 cups)
  • 9 grams baking powder (scant 2 teaspoons)
  • ½ teaspoon salt
  • 220 grams extra virgin olive oil (scant cup)
  • 143 grams orange juice (2/3 cup)


    1. Preheat oven to 350°F.
    2. In medium size bowl, toss apple slices in sugar and cinnamon until well coated. Set aside.
    3. For the Cake Batter: In large mixing bowl or electric stand mixer, whisk the eggs, vanilla extract, and sugar together.
    4. In separate bowl whisk the flour, baking powder, and salt together.
    5. Gradually add dry ingredients to wet ingredients on medium speed. Next add in the extra virgin olive oil and orange juice. Do not over mix.
    6. Pour half the batter in a greased pan, 9.5 x 12, two inches deep, layer your apples over the top being careful not to press them into the bottom of the pan. Top with remaining batter and bake for 50 minutes or until a toothpick comes out clean.
Photo Courtesy of Le Virtù

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

1 Response to Olive Oil Apple Cake

  • ben

    I made this cake after hearing its praises sung on WHYY this
    friday. It’s so moist and with hints of orange! I’ll be making it again and again.

Photo by Flicker user mollycakes / CC BY-NC 2.0

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