350g / 12oz Odlums Cream Plain Flour
150ml / 1/4 pt Roma Extra Virgin Olive Oil
175g/6oz Caster Sugar
2 large Eggs
1 teaspoon Cinnamon
1 1/2 teaspoons 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 Golden Sultanas (optional)


  1. Preheat oven to 180°C/350°F/Gas 4. Line a 20cms/8″ deep cake tin with greaseproof paper.
  2. 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.
  3. 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.
  4. Finally, add the apples, lemon rind and sultanas, if used. Mix well. The mixture will be very stiff at this stage!
  5. Transfer to the prepared tin and bake for 40 to 50 minutes or until cake is golden brown and well risen, or a knife gently inserted into the centre comes out dry.
  6. Leave in tin for 5 minutes after taking it out of the oven, then turn onto wire tray to cool.

Recipe Notes:

A traditional favourite made using olive oil instead of butter