This is a perfect autumn recipe – inspired by the flavors of freshly picked apples, and freshly harvested walnuts. Serve it up for morning tea, grab one for an emergency breakfast, or enjoy it warm with a dollop of cream for dessert. It’s also useful in being a recipe suitable for those needing or choosing to avoid eggs and dairy products.
- 1/2 cup (125ml) Extra Virgin Olive Oil
- 1 cup (220g) raw brown sugar
- 1 cup unsweetened applesauce or stewed apples
- 2 cups (250g) self-raising flour
- 1 teaspoon ground / grated nutmeg optional
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts optional
- 1/2 cup sultanas optional
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, and cloves.
Add nuts and sultanas if using, and mix through.
Pour the batter into the prepared cake tin.
Bake in the preheated oven for 40 minutes or until done.
Remember to make sure the Extra Virgin Olive Oil (EVOO) and walnuts you’re using are fresh, as both will develop a rancid flavor once oxidized which will be discernable in the finished cake. For EVOO, look for a harvest date of less than 2 years, keep your oil in a cool, dark place, and once opened use within 6-8 weeks.
With walnuts, if you’re buying shelled ones, look for a pale colour – older nuts tend to become darker with age. If you’re lucky enough to live in Tasmania, the walnut harvest has just about finished, so new season nuts will be available very soon.