On this blog it works like this: one day we have lunch (or dinner), and the next time we have breakfast (or dessert). So, since the last post was a very savory one (and that range, I still watering) and, since meanwhile I finished my breakfast material, here I am at the with a cake that is simply a great way to start the day.

The sweets I usually make for breakfast have to be simple and light, and this cake perfectly fits these requisites. In fact, not only this is a plain and simple apple cake, but I also used extra-virgin olive oil in it.. so, believe me, it’s very light but delicious!

I took the recipe from Patty (aka Andante con gusto).



Apple pie with extra-virgin olive oil


Recipe type: Sweet, Cake, Breakfast
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: a 24 cm cake
  • 3 whole eggs
  • 130 gr of extra virgin olive oil (a delicate one)
  • 150 gr granulated sugar (plus a tbs)
  • 2 tsp vanilla essence (I used the seeds of half a vanilla bean)
  • 250 gr all-purpose flour
  • 2 tbs potato starch
  • 2 tsp baking powder
  • 5 tbs milk
  • 2 tbs apple brandy (I used Courvoisier)
  • grated zest of one lemon
  • 3 large apples
  • 70 gr raisins
  • some butter (optional)
  • icing sugar for sprinkling (optional)
  1. Preheat the oven to 175°C (347°F). Soak the raisins in lukewarm water.
  2. Separate the yolks place them in a tall glass (to use the hand blender). Pour in the extra virgin olive oil little by little, and emulsify until you have a very stiff mayonnaise. Pour this “mayo” into the bowl of an electrical mixer (or in a large bowl, if you want to use the whisks), add the sugar and mix until you have a fluffy mixture
  3. Add the vanilla essence (or the seeds of half a vanilla bean) and then, keeping mixing on low speed, pour in the sieved powders (flour, starch and yeast). Now the mixture should be consistent. Pour the milk, then add the lemon zest, and two spoonfuls of cognac. Continue mixing.
  4. Squeeze the raisins and flour them. Add them to the mixture, using a spatula (or a wooden spoon).
  5. Beat the egg whites with a pinch of salt until stiff. Add a spoo of egg whites into the prevoius mixture and incorporate it quickly with a spatula, then add the rest, but this time stir gently from the bottom up.
  6. Grease and flour a 24cm springform cake mold and pour in the mixture. Peel the apples and eliminate the core, then cut them into slices 4-5 mm thick. Start from the center of the future cake and make a rose pattern pressing the slices into the dough (the slices should be very close to each other). Once you’ve decorated the cake, add a few knobs of butter (optional) and sprinkle the with the remaining sugar.
  7. Then bake for about 60 minutes (in my oven took about 10 less, so check it out); if necessary cover the cake with aluminum foil after about 45/50 min. Do the toothpick test: the cake shouldn’t dry out too much, but the toothpick should come out clean.
  8. Let it cool, then remove the cake from the mold and, if you like, sprinkle with powdered sugar.
In a second cake, I made a change: I sliced ​​an extra apple and I added it into the mixture (when I added the raisins). So the cake turned out softer.



A few months later I tried making this cake with peaches, and it turned out delicious.

I didn’t use raisins, but I used 6 peaches, 2 peeled, cut into pieces  and added in the dough, while I didn’t peel the remaining 4 and I sliced them and arranged them into a rose pattern.

And here it is ..


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