Cook Time: 40 - 50 Minutes
What you need
- 350g/12oz Odlums Cream Plain Flour
- 150ml/¼pt Extra Virgin Olive Oil
- 175g/6oz Shamrock Golden Caster Sugar
- 2 large Eggs
- 1 teaspoon Goodall’s Cinnamon
- 1 teaspoon Bread Soda
- 1 level teaspoon Cream of Tartar
- Pinch of Salt
- 2 Eating Apples, peeled, cored and finely chopped
- 2 Eating Apples, peeled, cored and grated
- Rind of 1 Lemon
- 125g/4oz Shamrock Jumbo Sultanas (optional)
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Line a 20cm/8″ deep cake tin with greaseproof paper.
- Put the oil into a bowl, add the sugar and beat until well blended. Add the eggs one at a time and beat until the mixture has increased in size and looks like mayonnaise.
- Sieve the flour, cinnamon, bread soda, cream of tartar and salt together. Add the dry ingredients gradually to the oil mixture, folding them with a metal spoon. Mix thoroughly.
- Finally, add the apples, lemon rind and sultanas (if used). Mix well, the mixture will be very stiff at this stage!
- Transfer to the prepared tin and bake for 40-50 minutes or until cake is golden brown and well risen, or a knife gently inserted into the centre comes out dry.
- Leave in tin for 5 minutes after removing from oven, then turn onto wire tray to cool.
Note
A traditional favourite made using olive oil instead of butter
