Yield
Makes 1 10-inch cake
Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet. It goes well at the end of the meal, but it can also be a nice treat in the morning with a cup of herbal tea.
 
  • Butter, for the baking dish
  • 3 large eggs
  • 2 1/2 cups sugar
  • 1 1/2 cups extra virgin olive oil
  • 1 1/2 cups whole milk
  • Grated zest of 1 lemon
  • 2 cups all-purpose flour, plus extra for the baking dish
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Juice of 1/2 lemon
  • 2 medium apples
Preheat the oven to 350°F. Butter and flour a 10-inch springform pan, or line a round cake pan with parchment paper.

In a large bowl, whisk together the eggs and sugar. Stir in the olive oil, milk, and lemon zest.

In another bowl, sift together the flour, baking powder, and salt. Slowly add the wet ingredients to the dry, stirring until just blended. Do not overmix. Pour the batter into the prepared cake pan.

Place the lemon juice in a large bowl. Peel the apples, and using a mandoline, thinly slice them, dropping the slices into the lemon juice to prevent browning. Arrange the apple slices on top of the cake batter.

Bake for 1 to 1 1/4 hours, until the cake is golden and a toothpick inserted into the center comes out clean. (The bake time may vary. If the cake needs more time but is browning too quickly, tent it with foil and continue baking.) Cool in the pan before unmolding. 

From Sunday Suppers by Karen Mordechai, Clarkson Potter 2014.